Creamy Chicken with Kashmiri Chiles and Fennel

Kashmiri Mirchi Waale Murghi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Everyday Kashmiri cooking is neither complex nor time-consuming. Mustard oil, black cardamom, black cumin, and the omnipresent vermilion-red Kashmiri chiles (colorful but not hot) make their presence in just about every dish to weave in pungent, smoky, and sweet flavors. This dish is quite mild, made creamier by the milk solids, an ingredient that is very easy to make but does require a little time. I often make a large batch of milk solids and freeze them; then I can thaw them out at a mom