Kashmir Chicken

May 1, 2024

Kashmiri murgh is a mild North Indian casserole from the Kashmir Valley. The chicken is cooked slowly with onion and whole spices — peppercorns, cardamom, cinnamon — and finished with yoghurt, which gives the sauce a creamy, slightly tangy character.

The dish relies on whole spices rather than powder blends. Cardamom and cinnamon provide a gentle sweetness, while ginger and garlic keep the dish in balance. Chilli powder and paprika give colour and mild warmth, not sharpness.

The yoghurt must be stirred in a little at a time so it does not split. The sauce is thinner than a classic North Indian curry, but it should have enough body to cling to the chicken. It is a weekday dish in Kashmiri homes — simple enough to put together on an ordinary evening, mild enough to suit most palates. Serve with basmati rice or naan.

Ingredients

Serves 4

50 g ghee (or oil)
3 large onions, thinly sliced
10 peppercorns
10 cardamom seeds
1 cinnamon stick (5 cm)
1 piece ginger (5 cm), finely chopped
2 cloves garlic, finely chopped
1 tsp chilli powder
2 tsp paprika
1.5 kg chicken pieces, skin removed
250 ml natural yoghurt
salt, to taste

Directions

Heat the ghee in a heavy casserole or deep frying pan over medium heat. Add the onion, peppercorns, cardamom seeds and cinnamon stick. Fry, stirring regularly, for 10–12 minutes until the onion is golden and soft.

Add the ginger, garlic, chilli powder, paprika and a teaspoon of salt. Fry for 2 minutes, stirring constantly, so the spices open up without burning.

Add the chicken pieces and turn them in the spiced onion. Brown on all sides for 5–6 minutes.

Reduce to low heat. Add the yoghurt a tablespoon at a time, stirring constantly. Wait for each portion to be absorbed into the sauce before adding the next — this prevents the yoghurt from splitting.

Put on the lid and simmer over low heat for 30–35 minutes, until the chicken is tender and the sauce has come together. Stir once or twice during cooking.

Season with salt. Serve with basmati rice or naan.

Notes

Preparation time about 20 minutes, cooking time 30–35 minutes.

The cardamom seeds can be removed from their pods, but whole pods work too — fish them out before serving if you prefer. The same goes for the cinnamon stick and peppercorns.

Use chicken thighs and drumsticks rather than breast meat. They hold up better to the long cooking time and turn tender rather than dry.

The yoghurt should be full-fat and natural. Low-fat yoghurt splits more easily, and Greek yoghurt is too thick — thin it with a little water if using.