I make all my spice blends mild, although the blend used in this recipe is a little warmer than most. It’s called Kashmiri chicken Curry because of the Kashmiri chillies that are used in the dish. Kashmiri chillies are not as hot as some, but they still have a bit of heat in them. Using Kashmiri chillies also gives your dish that amazing red colour. Of course, you can turn up the heat. Just add a little more chilli or cayenne if you want to go for hot and spicy in your Kashmiri Chicken curry.

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Did you know you can get spice blends from any Indian Supermarket? They’re great, but if you want to have your own on hand, take a look at my spice blends eBook.

Pro Tips for perfect Kashmiri Chicken

Balance the Heat: Kashmiri chillies are known for their mild heat and vibrant colour. If you prefer spicier curries, add a pinch of cayenne or extra chilli powder.
Make It Creamier: For an ultra-rich curry, substitute yoghurt with coconut cream or heavy cream.
Marination Matters: Letting the chicken marinate overnight enhances its flavour significantly.
Cashew Paste Shortcut: If you’re short on time, use store-bought cashew butter instead of soaking and blending cashews.

Serve with

Kashmiri Chicken pairs beautifully with various sides that complement its rich flavours:

Rice Options:
- Steamed Basmati Rice (Thermomix or Stovetop)
- Saffron Pilaf
- Cauliflower Rice (for a low-carb option)
Flatbreads:
- Naan Bread
- Roti bread or Chapati
- Chickpea Flatbread
Extras:
- Cooling Raita (yoghurt dip with cucumber or mint)
- Pickled Vegetables for a tangy contrast
- Pappadums for added crunch

Frequently Asked Questions

Can I make this dish less spicy?
Absolutely! Kashmiri chili powder is already quite mild, focusing more on colour than heat. You can reduce the amount or substitute with sweet paprika for the colour, but without the heat.

What can I serve with Kashmiri Chicken?
This curry pairs beautifully with steamed basmati rice, naan bread, or roti. For a complete meal, add a simple cucumber raita on the side to cool the palate.

Can I make this Kashmiri Chicken recipe ahead of time?
Yes! Like many curries, Kashmiri Chicken actually tastes even better the next day as the flavours have time to develop. Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this curry?
Definitely! This curry freezes beautifully for up to 3 months. Just thaw overnight in the refrigerator and gently reheat on the stovetop.

Choosing the liquid for Bec’s Kashmiri Chicken

The 200 g of liquid in this recipe is there to create the sauce, so you can choose the option that suits the kind of curry you feel like making. There is no one “right” choice.

Water gives you a lighter curry and lets the Kashmiri spice blend shine through. This is a good option if you are serving the curry with plenty of rice, naan or other sides. However, my preference is to have a little creamy texture, so keep reading.
Chicken stock gives a fuller, more savoury sauce. Use a stock you enjoy the flavour of, and hold back on extra salt until you have tasted the finished curry.
Plain natural yoghurt gives the curry a creamy texture and a gentle tang. For the full 200 g liquid, I would usually use 100 g plain natural yoghurt mixed with 100 g water or chicken stock. Keep the curry at a gentle simmer once the yoghurt is in, rather than boiling it hard, so the sauce stays smooth and the yoghurt does not split.
Cashew paste or powder is optional, but it gives the sauce a lovely richness if you would like a thicker, creamier curry. Grind about 25 g unsalted cashews to a fine powder in your Thermomix. Add your chosen 200 g liquid and blend until as smooth as possible, then add the whole mixture to the curry. It gives the sauce a soft, nutty richness without making it taste strongly of cashews.
Make-ahead cashew cream: If you are organised, soak the 25 g cashews in your chosen 200 g liquid overnight in the fridge. The cashews soften beautifully, making them very easy to blend into a smooth cashew cream the next day. Add the blended mixture to the curry as directed.

You can also use a combination. My own favourite is yoghurt, stock and cashew paste for a richer curry, but water or stock alone will still make a very good one.

Choosing your Kashmiri spice blend

You can use a shop-bought Kashmiri curry blend from an Indian grocer, or make my version from my Spice Blends eBook. The blends can vary a little from brand to brand, particularly in heat and salt, so start with the 15 g suggested in the recipe. Once you have made it once, you can adjust it to suit your family.

Kashmiri chilli is known more for its beautiful red colour than fierce heat, although the finished curry is still warmer than many of my other spice blends. If you enjoy more heat, add a little extra chilli or cayenne at the table rather than making the whole pot too hot.