Kashmiri chicken (murgh) Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and Kashmiri red chili powder for at least 30 minutes.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saut茅 until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated chicken and cook until it turns brown.
• STEP 4.Add tomato puree, Kashmiri red chili powder, turmeric powder, and salt. Cook until the oil separates from the gravy.
• STEP 5.Pour in water and simmer until the chicken is cooked through and the gravy thickens.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan or steamed rice.

Cooking Tips

• For a milder version, reduce the amount of Kashmiri red chili powder.
• To enhance the flavor, add a pinch of saffron strands soaked in warm milk.
• You can also add cashew paste or cream to make the gravy richer and creamier.

Storage and Serving

• Leftover Kashmiri chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or on the stovetop before serving.
• Serve Kashmiri chicken with naan, roti, or steamed rice for a complete meal.