Indian Kashmiri Chicken


  • 3lbs mixed boneless skinless chicken meat ¬†(light and dark)
  • 4 tbs ghee (clarified butter)
  • 3 large onions, finely sliced
  • kosher salt and black pepper to taste
  • 10 cardamom seeds, crushed
  • 1 (3 inch) cinnamon stick
  • 1 (2 inch) piece of fresh ginger, grated
  • 4 garlic cloves, minced
  • 2 tsp chili powder
  • 1 hot green or red pepper, seeded and chopped
  • 2 tsp¬†turmeric
  • 2 tsp paprika
  • 1 cup plain Greek yogurt
  • 1/2 cup dry white wine


  • Rinse the chicken, pat dry and set aside.
  • Heat the ghee in a large skillet with a lid.
  • Add the onions, black pepper, cardamom and cinnamon and cook until the onions are golden. About 10 minutes.
  • Add the ginger, garlic, hot pepper, 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, combine the yogurt and wine and mix well.
  • Reduce heat to low and gradually add the yogurt mix to the skillet, stirring constantly until fully incorporated.
  • Reduce heat, cover and simmer for about 30 minutes.
  • Serve with Basmati rice.

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