Spiced Wazwan Style Chicken with Kashmiri Chilies and Saffron

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

Juicy chicken pieces marinated and cooked in a rich blend of Kashmiri red chili, saffron, and warming spices typical of Kashmir’s ceremonial Wazwan feast. This Indian-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, bone-in and skin-on, Kashmiri red chili powder, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Prep: 20 min Cook: 50 min Serves 4 Indian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 tablespoons Kashmiri red chili powder, 1/2 cup plain yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon ground fennel seeds, 1 teaspoon ground coriander, 1 pinch saffron soaked in 2 tablespoons warm milk, and 1 teaspoon salt; mix well.
  2. Step 2: Add 1.5 pounds bone-in, skin-on chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Heat 3 tablespoons mustard oil in a heavy skillet over medium heat until shimmering. Add 1 large thinly sliced onion and cook for 8-10 minutes until golden brown and fragrant.
  4. Step 4: Add the marinated chicken pieces, searing on each side for 4-5 minutes until lightly browned.
  5. Step 5: Pour in 1 cup water, cover, and reduce heat to low. Simmer gently for 35-40 minutes until the chicken is fully cooked and tender, and the sauce thickens.
  6. Step 6: Remove from heat, garnish with 2 tablespoons chopped fresh mint leaves, and serve hot with steamed rice or naan.

Frequently asked questions

How long does Spiced Wazwan Style Chicken with Kashmiri Chilies and Saffron take to make?

Total time is about 70 minutes (20 min prep + 50 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 Spiced Wazwan Style Chicken with Kashmiri Chilies and Saffron?

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 Spiced Wazwan Style Chicken with Kashmiri Chilies and Saffron?

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 Spiced Wazwan Style Chicken with Kashmiri Chilies and Saffron 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 Spiced Wazwan Style Chicken with Kashmiri Chilies and Saffron?

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.

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