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Kashmiri chicken is a delicious curry recipe from northern most part of India prepared chicken thighs and breast in a spicy dry nuts and curd based curry sauce.
Kashmiri chilli gives a natural red colour to the curry without adding any food colour and a unique taste to curry. Heat a kadai and dry roast red chilli, corainder powder, kashmiri chilli powder,cumin seeds, cloves, cardamom and cinnamon separately.


Curd is used instead of tomatoes which gives a tangy taste similar to tomatoes to the curry. Add chopped onions and fry in a medium fire till it becomes golden brown in colour or raw smell reduces. This kashmiri chicken is a popular curry menu in restaurants, hotels serving non vegetarian north Indian food.


I adopted this recipe from one of my foodie friend Nancy from Birtish Columbia who likes Indian food.



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Comments to «Chicken curry recipe indian kerala»

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    Type of substitute you and red-purples.
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