Kashmiri Chicken Curry


  • 4 tbsp olive oil
  • 1 medium onion chopped fine
  • 2 black cardamom pods
  • 5 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • 6-8 pieces chicken (as many as you can fit in your pan)
  • 1/2 inch fresh ginger minced
  • 5-6 cloves garlic minced
  • 1/4 tsp tumeric
  • 1 tsp chili powder
  • 1 rounded tsp ground cumin
  • 1 rounded tsp ground coriander
  • 1/2 tsp salt
  • 1 1/2 cups tomato puree or sauce


  1. In a large frying pan (pick your biggest one with a cover), cook the onions in the oil until translucent on medium heat.

  2. Add the whole spices and cook for 2 minutes.

  3. Add the chicken and brown it. Then remove it from the pan and set aside.

  4. Using a mortar and pestle, pound the garlic and ginger into a paste.

  5. Add the paste to the pan and fry for 1 minute.

  6. Add the remaining spices and tomato puree/sauce. Cook for 15-20 minutes to allow the onions to break down.

  7. Add 3/4 - 1 cup of water to the pan and bring to a boil.

  8. Add the chicken back to the pan. Cover and cook for 25-30 minutes or until chicken is cooked through.

  9. Remove the bay leaves and black cardamom.

  10. Garnish with cilantro and serve.

Recipe Notes

Best served with Spiced Black Rice