Wazwan Chicken

A festive dish of Kashmir. A must try Kashmiri Wazwan chicken recipe in our own signature style. #HappyCookingToYou

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  • Chicken 1 kg (4 pieces)
  • Namak (Salt) 1 tbs
  • Pani (Water) 1 litre or as required
  • Cooking oil for frying
  • Cooking oil 1 Cup
  • Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
  • Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
  • Pani (Water) 2 tbs or as required
  • Neem garam pani (Lukewarm water) 2 tbs
  • Zafran (Saffron) 1/4 tsp
  • Pyaz (Onion) fried 2-3 tbs
  • Pani (Water) 1-2 tbs or as required
  • Pani (Water) 1 & ½ Cup
  • Hari elaichi (Green cardamom) 5-6
  • Laung (Cloves) 6-7
  • Darchini (Cinnamon sticks) 2
  • Namak (Salt) 1 tsp or to taste
  • Haldee powder (Turmeric powder) 1 tsp
  • Lal mirch powder (Red chilli powder) 1 tbs or to taste
  • Saunf (Fennel seeds) powder 1 tsp


Add cuts on chicken pieces with the help of the knife.

In bowl,add chicken pieces,salt and water,mix well and rest for 10-15 minutes then strain.

In pot,heat cooking oil and fry chicken pieces on medium flame until golden brown (approx. 15-20 minutes) & set aside.

In saucepan,add cooking oil,ginger garlic and mix well.

Add Kashmiri red chilli powder and mix well.

Gradually add water,mix and cook on low flame for 1-2 minutes & set aside.

In lukewarm water,add saffron,mix well & set aside.

In spice mixer,add fried onion,water and blend to make a paste & set aside.

In pot,add water,green cardamom,cloves,cinnamon sticks,salt,turmeric powder,red chilli powder,fennel seeds powder,blended onion paste and mix well.

Now add fried chicken pieces,mix well and cook on medium flame for 4-5 minutes.

Add prepared oil mixture and mix well,cover and cook on low flame for 8-10 minutes.

Add dissolve saffron water,mix well and cook on high flame until oil separates.

Cover and simmer on low flame for 2 minutes & serve!

Recipe By: Seema Hanif

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