Kashmiri kukkad Recipe

Recipe By Slurrp

Kashmiri Kukkad is a traditional Kashmiri chicken curry that is rich in flavors and spices. The dish is known for its vibrant red color and aromatic taste. The chicken is marinated in a mixture of yogurt and spices, then cooked in a tomato-based gravy with a blend of Kashmiri spices. The result is a delicious and hearty curry that is perfect to be enjoyed with rice or naan bread.

3.6
30 Rating -
Rate
Non Vegdiet
45minstotal
45minsPrep
45m.total
45m.Prep
Kashmiri kukkad
plan
Bookmark

ingredients serve

Ingredients for Kashmiri kukkad Recipe

  • 166.67 gram Chicken, Cut Into Pieces
  • 0.33 cup Yogurt
  • 0.67 tablespoon Ginger Garlic Paste
  • 0.33 teaspoon Turmeric Powder
  • 0.67 teaspoon Kashmiri Red Chili Powder
  • 0.67 tablespoon Oil
  • 0.67 stick Cinnamon
  • 1.33 Cardamom Pods
  • 1.33 Cloves
  • 0.67 Onions, Finely Chopped
  • 0.33 cup Tomato Puree
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.33 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Kashmiri Kukkad Recipe

Cooking Directions

  • STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, and Kashmiri red chili powder.
  • STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
  • STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated chicken and cook until it changes color.
  • STEP 4.Add tomato puree, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
  • STEP 5.Add water and bring the curry to a boil. Reduce the heat, cover the pan, and simmer until the chicken is cooked through.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

  • For a spicier version, you can add more Kashmiri red chili powder.
  • Make sure to cook the onions until they are golden brown for a rich flavor.
  • You can adjust the consistency of the curry by adding more or less water according to your preference.

Storage and Serving

  • Leftover Kashmiri Kukkad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve Kashmiri Kukkad with steamed rice, pulao, or naan bread for a complete meal.
Nutrition
value
176
calories per serving
16 g Fat2 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    2g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    78mg
  • Iron
    2mg
  • Vitamin A
    1364mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    53mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    51mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp