Kashmiri Chicken

Recipe by Pesto lover

Easy and delicious. Not heavy on the spices.

Top Review by K9 Owned

We really enjoyed the end result but I did have some issues with the recipe as written. After step 2 I have golden onion, garlic and ginger. If I added the chicken at that point and continued cooking for 15 - 20 minutes I would have little burnt black bits of onions etc. so I removed them from the pan before putting the chicken in. I did put the cardamon in with the chicken and I won't do that again because they were burnt little pebbles that I fished out and replaced. Once the meat and onions etc were once again combined I added about a 1/2 cup of broth and then a titch more as the sauce was cooking down to a paste. The taste was worth the effort but I would definitely make the same changes again. Thanks for posting! Made for The bistro Babes ZWT 8

Ingredients Nutrition


  1. 1. Saute onion in oil until lightly golden.
  2. 2. Add garlic and ginger and cook until all is light brown.
  3. 3. Add chicken and cardamom and cook 15-20 minutes over med-high heat.
  4. 4. Add yogurt, tomatores and red chile powder. Cook 20-30 minutes, stirring constantly, over med heat until chicken is cooked through. Remove cardamom pods.
  5. 5. Add ground cashews and cook 3 minutes.
  6. 6. Put in serving bowl and sprinkle with sliced almonds to serve.

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