Kashmiri Chicken Recipe

Kashmiri Chicken


  • 4tsp masala paste
  • 4tbsp ketchup
  • 1tsp worcestershire sauce
  • 1 tsp five-spice powder
  • 1 tbsp surgar
  • boneless, skinnless chicken peices
  • diced 2in peice ginger
  • ghee/oil
  • 4 cloves cruched garlic
  • lemon juice
  • cilantro leaves finely chopped
  • salt

How to make Kashmiri Chicken

  1. TO MAKE MARINADE. combine paste, ketchup, worcestershire, spice, sugar and salt in a large glass bowl. leave in warm spot to rest until sugar has disolved.
  2. RUB CHICKEN in marinade and let sit for 2hrs or overnight in fridge.
  3. heat ghee or oil in large pan and fry half the ginger and all the garlic until golden. add the chicken and fry until both sides are browned and sealed. cover and cook until chicken is tender and the oil has separated from the sauce.
  4. sprinkle chicken with lemon juice, remaining ginger and coriander. mix well. serve hot with rice.

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