Kashmiri Chicken

This Kashmiri-style chicken curry gets its signature silkiness from two ingredients working together: yogurt in the marinade and ground almonds stirred into the sauce. The yogurt tenderises the meat during its hour in the fridge, while the ground almonds thicken the braising liquid into a nutty, velvety gravy that coats the chicken without any cream at all.

Slashing the drumsticks and thighs before marinating isn’t cosmetic. The cuts let the yogurt and curry paste penetrate deep into the flesh so the flavor isn’t confined to the surface. Cumin, fresh ginger, and a touch of Thai chili paste get bloomed briefly in the hot oil before the chicken returns, which wakes up the spices and builds the aromatic base.

Chef Tips

• Don’t skip the hour-long marinade. Anything less and the yogurt can’t do its tenderising work.
• Fry the chicken gently after marinating. High heat will burn the yogurt solids on the surface before the inside cooks.
• Toast the flaked almonds for garnish in a dry pan until golden. Raw almonds taste flat on top of a rich sauce.
• If the sauce looks thin at the end of simmering, uncover and reduce for a few minutes. Ground almonds need heat and time to fully thicken.
• Serve with basmati rice or pilau to soak up every drop.

Variations

• Swap red curry paste for Kashmiri chili powder and a pinch of garam masala for a more traditional profile.
• Use boneless thighs only for a quicker weeknight version.
• Stir in 2 tablespoons of coconut milk at the end for a richer, sweeter finish.