KASHMIRI MURGH MASALA CURRY – KASHMIRI CHICKEN CURRY

Kashmiri Murgh Masala Curry or Kashmiri Chicken Curry is a rich, creamy, spicy, sweet and delicious Kashmiri curry.

In this curry we use dry fruits i.e. cashew nuts and raisins that are cooked in onion- tomato gravy which makes the curry delicious, rich, sweet, creamy and spicy.

Kashmiri Chicken Curry goes well with pulao, biryani, roti, paratha or plain rice.

Let’s go thru the process of preparing Kashmiri Murgh Masala Curry:

Ingredients:

Chicken                                                             1 kg

For margination:

Red chili powder                                              1 tsp

Coriander powder                                            1 tsp

Garam masala powder                                    1 tsp

Cumin seeds powered                                      ½ tsp

Turmeric powder                                              ½ tsp

Ginger – garlic paste                                         2 tsp

Red food color                                                    2 pinch

Salt to taste

Oil for deep frying

For Gravy:

Onions (finely chopped)                                    3

Dry red chili                                                        6

Tomato paste                                                     3

Ginger – garlic paste                                         2 tsp

Salt to taste

Cumin seeds powder                                         3 tsp

Garam masala powder                                       1 ½ tsp

Cashew nuts                                                         50 gms

Raisins                                                                  50 gms

Red food color                                                      2 pinch

Water                                                                    2 cups

Oil                                                                           4 tbsp

For garnishing:

Cashew nuts                                                          10

Raisins                                                                    10

Procedure for preparing Kashmiri Murgh Masala Curry:

1. Marinate chicken with margination ingredients except oil and refrigerate for 1 hour.
2. Heat oil in a pan for deep – frying once oil is hot, add in batches the marinated chicken pieces and fry on both sides till it is crispy.
3. Repeat the process for all the marinated chicken pieces.
4. Soak dry red chilies in little water for 10 – 15 minutes. Grind it using the soaked water into a fine paste.
5. Grind 50 gms cashew nuts into a fine paste.
6. Soak 50 gms raisins in ½ cup of water for 10 – 15 minutes and grind it into fine paste.
7. Heat 4 tbsp oil in a pan. Add finely chopped onions and fry till light brown.
8. Add ginger – garlic paste and fry 3 – 4 minutes or till the raw smell of the paste disappears.
9. Add cumin seeds powder and garam masala powder and stir well on low flame for ½ minute.
10. Add dry red chili paste and stir well. Add tomato paste stir well and allow it to boil for 3 – 4 minutes on low flame.
11. Add cashew nuts paste and stir well for ½ minute and allow to boil on low to medium flame.
12. Add raisins paste, salt and 2 cups of water and boil on low flame to medium flame. Stirring occasionally.
13. Add 2 pinch of red color and stir well.
14. Add the fried chicken pieces and stir well cook on low flame for 10 minutes. Put off the flame.
15. Garnish with cashew nuts and raisins.

Rich, creamy and delicious Kashmiri Murgh Masala Curry is ready. Serve with pulao, briyani, roti or plain rice.

Note:

• U can use red chilli powder instead of Kashmiri red chilli powder.
• U can add cream to make the curry rich and creamy.