Red Chicken Curry

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  • Pyaz (Onion) sliced 2 medium
  • Kashmiri Lal mirch (Kashmiri red chilli) 6-8 soaked in water for 1 hour
  • Tamatar (Tomato) 3-4
  • Dahi (Yogurt) 2 tbs
  • Water ½ Cup
  • Chicken ½ kg
  • Garam masala powder ½ tsp
  • Kashmiri Lal mirch powder (Kashmiri red chilli powder) 1 & ½ tbs
  • Zeera powder (Cumin powder) 1 tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ¼ tsp
  • Namak (Salt) 1 & ½ tsp
  • Dhania powder (Coriander powder) ½ tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Cooking oil 5-6 tbs
  • Laung (Cloves) 3
  • Bari elaichi (Black cardamom) 1
  • Taiz patta (Bay leaf) 1
  • Water ½ Cup
  • Hara dhania (Fresh coriander) chopped 2 tbs for garnishing


In a frying pan add onion & dry roast until light brown while stir continuously. Set aside.

In a blender add roasted onions, Kashmiri red chilies, tomatoes, yogurt, water & blend well to make fine paste. Set aside.

In a bowl add grinded paste, chicken, garam masala powder, kashmiri red chilli powder, cumin powder, red chilli powder, turmeric powder, salt, coriander powder, ginger garlic paste & mix well. Marinate for 30 minutes.

In a pot add oil, cloves, black cardamom, bay leaf, marinated chicken & mix well. Cook for 3-4 minutes.

Add water & mix well. Cover & cook for 20-25 minutes on medium low flame or until gravy thickens and oil separates.

Garnish with fresh coriander and serve !

Recipe By: Kanwal Mohsin

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