Kashmiri Wazwan-Style Chicken with Dry Red Chilies and Fennel
A flavorful Kashmiri chicken dish cooked with dry red chilies, fennel, and warming spices, inspired by the traditional Wazwan cuisine. This indian-inspired chicken ready in about 50 minutes pairs chicken thighs, bone-in and skin-on, mustard oil, whole dried red Kashmiri chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.
Ingredients
- 1.25 lbs chicken thighs, bone-in and skin-on
- 2 tbsp mustard oil
- 6 whole dried red Kashmiri chilies
- 2 tsp fennel seeds
- 1/4 tsp asafoetida (hing)
- 1 tsp cumin seeds
- 1 tbsp fresh ginger paste
- 1 tbsp garlic paste
- 1/2 tsp turmeric powder
- 1.25 tsp salt
- 1 cup water
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: Heat 2 tbsp mustard oil in a heavy skillet over medium heat until it starts to smoke lightly, then reduce heat to medium-low. Add 6 whole dried red Kashmiri chilies, 2 tsp fennel seeds, 1 tsp cumin seeds, and 1/4 tsp asafoetida. Sauté for 1 minute until fragrant.
- Step 2: Add 1 tbsp fresh ginger paste and 1 tbsp garlic paste to the skillet. Cook for 2-3 minutes, stirring constantly, until raw aroma disappears.
- Step 3: Add 1.25 lbs bone-in, skin-on chicken thighs and 1/2 tsp turmeric powder along with 1.25 tsp salt. Stir well to coat the chicken evenly with the spice mixture and cook for 5 minutes until the chicken starts browning.
- Step 4: Pour in 1 cup water, bring to a simmer, cover the skillet, and cook on low heat for 30 minutes, stirring occasionally until the chicken is tender and the sauce thickens.
- Step 5: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or traditional Kashmiri breads.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri Wazwan-Style Chicken with Dry Red Chilies and Fennel take to make?
Total time is about 50 minutes (10 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 Wazwan-Style Chicken with Dry Red Chilies and Fennel?
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 mustard oil from drying out.
Can I substitute ingredients in Kashmiri Wazwan-Style Chicken with Dry Red Chilies and Fennel?
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 Wazwan-Style Chicken with Dry Red Chilies and Fennel for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wazwan-Style Chicken with Dry Red Chilies and Fennel?
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.
