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.




15 min


35 min


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