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Kashmiri Chicken By Chris Haymes

Updated: Apr 20, 2021

A random dish made by 1 of our great member and cook Chris Haymes. When cooking or trying this dish please credit.


1kg chicken breast chopped.

3 to 4 red onions chopped.

3 bird's-eye chilli's sliced into rings.

2 tablespoons garlic/ginger paste.

Large dessertspoon mango chutney mixed with 1 tablespoon of lemon juice.

1 large tablespoon of tamarind paste.

Whole spices.

3 Bay leaves.

3 dried kashmiri chili's

3 Green cardamon pods.

1 black cardamon pod.

2 inch piece cassia bark.

Spice mix.

2tsp turmeric

2tsp kashmiri chilli powder

2tsp cumin

2tsp coriander powder.

1/2 tsp Black or white pepper

1 tsp of salt.


2 tsp ground methi leaves.

1/2 tsp of garam masala.


Heat oil..add whole spices and stir for 30 seconds until you get a nice aroma.

Add chopped red onion and fry gently for around 10 mins until soft and almost caramelised.

Add chopped bird's-eye chilli's and fry off for 30 seconds.

Add garlic/ginger paste and fry off until raw smell has gone stirring continously.

Add turmeric, kashmiri powder, ground coriander, cumin, salt and pepper and stir for 30 seconds ( make sure heat is low so not to burn. Add water if to dry at any time.)

Add chicken and seal for a couple of minutes then add roughly 250 to 300 ml of boiling water and place a lid over the pan and simmer for around 7 to 10 mins.

Add mango chutney and lemon juice and tamarind paste and stir in for a minute or so.

Add crushed dried methi leaves and stir through and finish with a shrinking of garam masala.

Any questions..give me a shout on the group and I will help as much as I can. Hope you enjoy.


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