Follow these steps for perfect results
Chicken
medium pieces
Mustard Oil
Ghee
as required
Curd (Yogurt)
well-whisked
Cinnamon Stick
Black Cardamom
crushed
Cloves
Asafoetida
Bay Leaf
Cumin Seeds
Fennel Powder
Salt
as required
Mint Leaves
dry, crushed
Wash chicken and drain off water.
Heat mustard oil in a pressure cooker.
Add chicken, salt, fennel powder, crushed black cardamom, asafoetida, cinnamon, and bay leaf to the cooker.
Fry for 5 minutes on full flame.
Add 1/2 glass of water, stir, and pressure-cook for 1-2 whistles.
Heat ghee in a wok/kadai.
Add cumin and cloves to the ghee on low heat.
Whisk the curd well and add it to the wok.
Turn the flames high and keep stirring until the curd starts to boil to avoid curdling.
Add the chicken along with the spices and leftover pure ghee.
Cook for another 5-8 minutes.
Turn off the gas and add crushed dry mint on top.
Serve hot with steamed rice and Kachumber Salad.
Expert advice for the best results
Ensure the yogurt is well-whisked to prevent curdling.
Adjust the spices according to your preference.
Use full-fat yogurt for a richer flavor.
Everything you need to know before you start
20 mins
Can be made a day ahead, flavors develop further.
Serve in a bowl garnished with fresh mint and a dollop of cream.
Serve hot with steamed rice.
Serve with naan or roti.
Serve with Kachumber Salad.
Complements the spices and creamy texture.
A traditional yogurt based Indian drink.
Discover the story behind this recipe
A traditional dish often served at special occasions and family gatherings.
Discover more delicious Kashmiri Lunch recipes to expand your culinary repertoire
A fragrant and flavorful Kashmiri Pulao dish with tender chicken, infused with aromatic spices and cooked in a rich yakhni (broth).
Kashmiri Gushtaba is a traditional dish featuring tender mutton kofta (meatballs) simmered in a flavorful curd-based gravy. A rich and aromatic culinary experience from the Kashmir Valley.
A traditional Kashmiri dish featuring tender mutton kofta (meatballs) and turnips simmered in a rich, flavorful curry. This Shab Deg recipe is slow-cooked to perfection, allowing the flavors to meld together beautifully.
A creamy and flavorful kidney bean curry from the Kashmir region of India, simmered in a rich tomato and yogurt-based gravy.
A rich and flavorful Kashmiri Paneer Masala, featuring tender paneer in a creamy, spiced tomato-based gravy. Perfect for a satisfying lunch or dinner.
A flavorful and aromatic Kashmiri mutton dish cooked in a yogurt-based gravy with traditional spices.
Aromatic Kashmiri Pulao cooked with Chicken, Basmati Rice and infused with Yakhni.
A traditional Kashmiri dish featuring knol khol (Ganth Gobi) flavored with asafoetida and Kashmiri spices. A simple and flavorful vegetable preparation often served with rice.