Kashmiri Chicken Curry with Aromatic Spices and Yogurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken pieces cooked in a vibrant Kashmiri spice blend with creamy yogurt for a family-friendly curry bursting with flavor. This indian-inspired chicken ready in about 55 minutes pairs Kashmiri red chili powder, plain yogurt, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Indian cuisine 370 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a large pan over medium heat. Add 1 tsp fennel seeds, 2-inch cinnamon stick, 4 cloves, and 4 cardamom pods. Sauté for 1 minute until aromatic.
  2. Step 2: Add 2 finely chopped medium onions and cook for 8 minutes until golden and soft.
  3. Step 3: Stir in 2 tbsp ginger paste and 2 tbsp garlic paste, cooking for 2 minutes until fragrant.
  4. Step 4: Add 2 tbsp Kashmiri red chili powder and 1 1/2 tsp salt, mixing well for 1 minute.
  5. Step 5: Add 1 kg chicken thigh chunks and cook for 6-7 minutes, stirring occasionally until chicken begins to brown.
  6. Step 6: Whisk 3/4 cup plain yogurt until smooth and gradually add to the pan, stirring constantly to prevent curdling.
  7. Step 7: Pour in 1 cup water, bring to a simmer, cover, and cook on low heat for 25 minutes until chicken is tender and sauce thickens.
  8. Step 8: Garnish with 1/4 cup chopped fresh coriander leaves before serving with steamed basmati rice or naan.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Kashmiri Chicken Curry with Aromatic Spices and Yogurt take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Chicken Curry with Aromatic Spices and Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kashmiri red chili powder from drying out.

Can I substitute ingredients in Kashmiri Chicken Curry with Aromatic Spices and Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Chicken Curry with Aromatic Spices and Yogurt for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Chicken Curry with Aromatic Spices and Yogurt?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes