Kashmiri Chicken Masala Curry


1 kg chicken
1 tbsp + 2 tbsp chilli powder
1/2 tsp + 1/2 tsp turmeric powder
1 tbsp lemon juice
3 onions, finely chopped
3 tbsp ghee
2 tbsp ginger-garlic paste
3 tomatoes
1 tbsp coriander powder
1 1/2 tsp garam masala
3 tbsp yogurt
1 cup milk
salt to taste
3 tbsp coriander leaves, chopped
4-5 tbsp oil


  1. Grind tomatoes to a paste and keep it aside.
  2. Clean and cut the chicken into pieces and marinate it with 1 tbsp chilli powder, 1/2 tsp turmeric powder, lemon juice and salt and keep it covered for 1 hour.
  3. Heat oil in a pan and fry the marinated chicken at medium flame on both sides and keep it aside.
  4. In the same pan, add chopped onion and saute well. Add ghee and saute well till onion turns brown.
  5. Add ginger-garlic paste and saute well till the raw smell goes.
  6. Add tomato paste and cook well till the raw smell goes and the water dries up, stirring occasionally.
  7. Add 2 tbsp chilli powder, coriander powder, 1/2 tsp turmeric powder and garam masala and mix well for 1 1/2 minutes till the raw smell goes.
  8. Add 1/4 cup of water and mix well. Add salt as required and mix well.
  9. Then add 1/2 cup of water and mix well. Add yogurt into this and mix well.
  10. Add milk, mix well and allow to boil. When oil separates, mix well and add more water or milk if more gravy is needed.
  11. Add fried chicken pieces and mix well. Cook it covered at low flame for 10 minutes.
  12. Add chopped coriander leaves and mix well.
  13. Remove from the flame and serve hot with pulao, ghee rice, naan etc…

Recipe Source: Kannur Kitchen(YouTube)

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