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A spicy Indian chicken curry with a red colour from the Kashmiri chilli.
Servings: 3



    For marination

    • 600 g chicken
    • 2 tsp kashmiri red chilli powder
    • 1/2 tsp garam masala powder
    • 1 tsp coriander powder
    • 1/4 tsp turmeric powder
    • 1/4 tsp cumin powder
    • 4 tbsp yoghurt
    • 2 tsp garlic paste
    • 1 tsp ginger paste
    • Salt to taste

    Other ingredients

    • 2 onions chopped
    • 4-5 dry kashmiri red chillies
    • 4 cloves garlic
    • Coriander leaves
    • 1 cup water
    • Vegetable oil/ ghee



    • Marinate the chicken with the above mentioned ingredients for half an hour.
    • In a heavy bottom pan heat some oil and add in the onions. Sauté till golden brown and soft.
    • Add in the chicken with the marinade along with a half cup of water. Let it come to boil no high flame. Reduce heat to low and cook with lid on till chicken is done. It may take 20 minutes.
    • Meanwhile grind the dried red chilli and garlic cloves to a smooth paste. Keep aside.
    • After 20 minutes open the lid, if there is lots of gravy, increase heat and let te gravy get thick. Add in the ground masala along with half cup of water. Cook for another 10 minutes to remove the raw smell of the red chilli and garlic.
    • Add in coriander leaves. Check salt and add if needed.
    • Serve.


    * Use Kashmiri dried chillies for grinding. The other type red chilli will be very very spicy.