Kashmiri Chicken


3 lb. chicken pieces, skin removed (pref. dark meat)
4 tbsp. vegetable oil or ghee
3 lg. onions, finely sliced
10 black peppercorns, crushed
10 cardamom seeds, crushed (or 1/4 tsp. ground cardamom)
1 3-in cinnamon stick (or 1/4 tsp. ground cinnamon)
1 2-in piece fresh ginger, chopped
2-4 garlic cloves, minced
1 heaping tsp. chili powder
1 heaping tsp. turmeric
2 heaping tsp. paprika
1/2 tsp. salt (or to taste)
1 c. plain yogurt
1/2 c. white wine


Heat the ghee or oil in a large skillet with a lid.  Add the onions, pepper, cardamom, and cinnamon and cook until the onions are golden, about 10 minutes.  Add the ginger, garlic, chili powder, turmeric, paprika, and salt, and cook for 2 minutes, stirring occasionally.  Add the chicken pieces and cook until nicely browned, stirring often.  In a medium bowl, mix yogurt with wine.  Reduce heat to low and gradually add yogurt mixture, stirring constantly until fully incorporated.  Reduce heat, cover, and simmer for about 30 minutes.  Serve with rice.

Serves about 6.

Penzey’s Spices


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.