Indian Kashmiri Coriander Chicken Recipe

Updated on November 21, 2017
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Indian cuisine is more than just curry, although this dish, to be fair, does share similarities with its more famous brethren. This dish is more akin to a stew, with a bountiful, thick yoghurt sauce, accompanied with fried onions and a medley of different spices. I have always loved Indian cuisine because you can freely combine things like cinnamon with it. It produces a hearty and rich dish. I think this goes best with rice, and of course, being Indian cuisine, accompanying it with naan bread also complements it well.

While I included "chicken" in the title, it is equally feasible to make it with lamb. In fact, in the original variation of it, that was the preferred meat. Both work well, and do not fear the replacement of one by the other. Both produce a wonderfully tender and flavorful result.

This recipe is adapted from a recipe within A Taste of India by Madhur Jaffrey, which is a superb Indian cookbook and guide to India.

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  • 2 1/2 lb chicken or lamb
  • 3/4 teaspoon ground turmeric
  • 1 1/4 teaspoon + 3/4 teaspoon salt
  • 2 cups coriander or cilantro
  • 3 large cardamon pods, (appropriate substitute is 1/4 teaspoon cinnamon)
  • 5 tablespoons vegetable or olive oil
  • 2 medium-sized onions peeled and cut into small cubes
  • 4 whole cloves
  • 4 cups plain yoghurt
  • 5 cloves garlic
  • 1 teaspoon + 3/4 teaspoon ground cinnamon


  1. Chop up the chicken into 1-1 1/2 inch cubes. Fill a medium saucepan with 3 cups of water, then add the chicken, cloves, pepper, and turmeric. Heat over high heat until it boils, then reduce heat to simmer and cook for 50 minutes to an hour. If one wants, it is easy to add vegetables during the last 10-15 minutes to provide this addition to the dish.
  2. Place the oil into a large casserole dish/dutch oven. Heat over high flame, then place in the chopped 2 onions, and fry until it begins to turn a reddish brown. Then remove from the heat with a spotted spoon, and place them over absorbent paper towels to drain the oil. Reserve the remaining oil in the casserole dish.
  3. Combine the 3/4 teaspoon ground cinnamon, 4 whole cloves, 3 large cardamon pods, and 5 whole black peppercorns. Add into the casserole dish, and stir once.
  4. Add the yoghurt, and cook over medium-high heat until it forms a thick sauce. Strain the chicken, reserving the stock separately, and add it into the yoghurt sauce, to cook over medium heat. The yoghurt should stick to the chicken and possibly turn golden in places. Stir for 4 minutes, then pour in the stock and change heat to high, and cook until the stock reduces. When this is done, add in the onions over it, and just before serving add in the cilantro, freshly ground black pepper, 1 teaspoon cinnamon, and the 3/4 teaspoon salt.

© 2017 Ryan Thomas


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    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 3 months ago from Nagpur, India

      Hi Ryan Thomas. I noticed you use peppercorns in place of red chillies with lots of yoghurt and coriander. I suppose this will give your dish a thick, creamy texture. Good idea. I intend trying out your recipe. I love your thumbnail photos too. Thanks for sharing and God Bless you.