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Kashmiri Chicken (Kashmiri Murgh)

This is a dish influenced by the Kashmir region of the India sub-continent and has a wonderful blend of sweet and spicy flavours. Our Kashmiri Masala Spice Paste is full of chillies and the delicious flavours of ginger and authentic spices; and balanced with the crunch of cashew nuts and the sweet fruitiness of the raisins this is a delectable chicken dish.

2 out of 3 Difficulty
3 out of 3 spice levels Hot
30 mins Preparation

Ingredients

Serves 4 people

  • 2 tbsp vegetable oil
  • 400g chicken breast, diced
  • 75g onions, sliced
  • 300g chopped canned tomatoes
  • 2 tbsp Patak's Kashmiri Masala Curry Spice Paste
  • 25g cashew nuts
  • 25g raisins
  • 100ml single cream
  • 75ml water
  • 1 tsp sugar
  • 2 tbsp fresh coriander, chopped
  • salt, to taste

Method

  1. Heat the oil in a pan and fry the sliced onions for 2 minutes. Add the Patak's Kashmiri Masala Curry Spice Paste. Sprinkle in some water if the Spice Paste begins to stick, and allow to cook for 2 minutes. Add the diced chicken and cook for another 2 minutes.
  2. Add the cashew nuts, raisins, chopped tomatoes and cook for a further 10 minutes or until the chicken is cooked through.
  3. Add a little water during cooking if the sauce looks a little dry.
  4. Add the cream and check the sesoning. Add salt and sugar if required and heat gently for further 2 minutes.
  5. Serve with piping hot rice, and garnished with fresh coriander.

  • Serves 4 people

    • 2 tbsp vegetable oil
    • 400g chicken breast, diced
    • 75g onions, sliced
    • 300g chopped canned tomatoes
    • 2 tbsp Patak's Kashmiri Masala Curry Spice Paste
    • 25g cashew nuts
    • 25g raisins
    • 100ml single cream
    • 75ml water
    • 1 tsp sugar
    • 2 tbsp fresh coriander, chopped
    • salt, to taste
    1. Heat the oil in a pan and fry the sliced onions for 2 minutes. Add the Patak's Kashmiri Masala Curry Spice Paste. Sprinkle in some water if the Spice Paste begins to stick, and allow to cook for 2 minutes. Add the diced chicken and cook for another 2 minutes.
    2. Add the cashew nuts, raisins, chopped tomatoes and cook for a further 10 minutes or until the chicken is cooked through.
    3. Add a little water during cooking if the sauce looks a little dry.
    4. Add the cream and check the sesoning. Add salt and sugar if required and heat gently for further 2 minutes.
    5. Serve with piping hot rice, and garnished with fresh coriander.