Chicken in Kashmiri Masala

Chicken cooked with Kashmiri Masala ….. Being a foodie , Friends n family members have started gifting me with cooking ingredients …. My dear granny bought me some lovely kashmiri Masala all the way from Kashmir and one of my dear friend, Jyoti Shrestha, gifted me a whole uncooked chicken 😉 …… Combined both to make this delicious curry. Many of you may not have access to Kashmiri Masala, therefore, I have also provided an alternative masala paste which is nearly as close as I could get to the Kashmiri Masala my  granny gifted to me. Happy Cooking … Enjoy 🙂 ~ Kamakshi

Prep Time : 20 mins                                                                  Cook Time : 30 mins
Serves : 4


  • 1 Kg Chicken, cleaned and cut into medium size pieces
  • 1/2 tsp Turmeric ( Haldi) powder
  • 1 tsp Coriander (Dhania) powder
  • 1 tsp Cumin (Zeera ) Powder
  • 1/2 tsp Garam Masala Powder
  • 3-4 Medium size tomatoes, grated or finely chopped
  • 3 Medium size Onions, finely chopped
  • 1 tbsp Kashmiri Masala ( if you don’t have it, then try with the alternative paste given below)
  • 4 tbsp Oil
  • 1 cup hot water
  • 1 spring Coriander / Cilantro leaves, chopped
  • Salt to taste
To marinate the chicken :
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric (Haldi) powder
  • 1 tsp Coriander (Dhania) Powder
  • 1 tbsp Ginger garlic paste
Alternate to the Kashmiri Masala Paste :
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 5 Kashmiri Red Chillies ( they are not so spicy but they have a wonderful red color)
  • 6-8 cloves Garlic
  • 1″ piece Ginger
Given below is the picture of the Kashmiri Masala my grand ma bought for me from Kashmir. It is a red colored paste which also has some oil . I know it is not easy of many of you to get this ready made paste, therefore, try making an alternative which is also quite good.
To make the paste at home, mix all the ingredients given above under the alternative masala and grind it into a fine paste.

Marinate the chicken with chilli powder, turmeric, coriander powder and ginger garlic paste and keep it aside for 20-30 mins.

Heat oil in a pan and keep it over a medium flame. Add the chopped onions and and fry till they are golden brown. Keep stirring it so that it does not get burnt. Always keep the flame on low. Add the Kashmiri Masala paste or the home made paste and cook for 2-3 mins.

Add the marinated chicken pieces into the pan and mix well so that each pieces is nicely coated. Then add the turmeric powder, coriander and cumin powder, garam masala and salt and mix well again.

Add the grated tomatoes and keep cooking it over a low flame so that the spices are nicely cooked. Cook it for 15 mins till all the oil starts separating and the gravy is dry.

Add half the coriander leaves and mix well. Add 1 cup of hot water to the chicken, cover the pot and cook for another 15 mins till the chicken meat become tender.

Garnish with chopped cilantro./coriander leaves and serve hot with rice or rotis 🙂 !!