Degi Kashmiri Chicken Curry (Spiced with Aromatic Flavors)
This Kashmiri-style chicken curry is rich, mildly spiced, and infused with the warmth of whole spices, making it a delightfully fragrant dish
Degi Kashmiri Chicken Curry (Spiced with Aromatic Flavors)
Ingredients
1 and half kg chicken ( Cut into large pieces )
1 cup oil (or ghee)
3 large onion (finely sliced)
2 tomatoes cut into small cubes
1 tbsp ginger paste
Turmeric powder 1 tbsp
4 Dried Kashmiri red chilies
2 Whole black Cardamom
Salt as per taste
2-3 green cardamom pods
2-3 cloves
2 tbsp Dried Kasuri Methi
½ tsp jaifal, jawetri, kalonji seeds
Warm water
1 and ½ Red Chilli Powder
1 tsp Cumin
1 tsp Black pepper whole
1 whole Garlic
Directions
- Marinate Chicken for 30 minutes with Salt, Turmeric and Red Chilli Powder
- Heat the Oil:
In a Pressure Cooker, heat oil until it smokes slightly. Reduce heat and add whole spices ( cumin,black pepper,green and black cardamom, cloves). Sauté until aromatic. - Caramelize the Onions:
Add the sliced onions and cook until Translucent.Stir occasionally to prevent burning. - Add Spices:
Now add Garlic cloves, Ginger, Red Chillies fresh, Red chilli powder,½ tsp Turmeric, Salt to taste, Kashmiri dried red chillies and cook it for another 5 minutes. Add tomatoes cutted in cube shape. Cook until oil separates. Add 3 cups of warm water and pressure cook it for 10 minutes. - Cook the Chicken:
Add marinated Chicken and sear until turn golden brown. - Spice it Up:
Add Coriander, cumin, kasuri Methi and jaifal, jawetri and kalonji seeds. Mix well. - Simmer:
Pour warm water, cover, and let it cook in a pressure cooker for 10 more minutes. Curry simmer for 5 more minutes until the chicken is tender and flavors meld together. - Serve:
Serve hot with Kashmiri naan, steamed rice, or saffron pulao.
This Kashmiri chicken curry is mildly spiced yet rich in flavor, perfect for anyone who enjoys aromatic and comforting curries.
