Curries
Shahi Red Chicken Kurma
100% natural ingredientsNon-VegSlow-braised chicken in a glossy red gravy of Kashmiri chilli, roasted tomato and browned onions.
Medium spicy₹636₹763for 4 people · 296 g / person
35 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Chicken on bone — curd & Kashmiri chilli marinated560 g
- Roasted tomato & Kashmiri chilli paste360 g
- Browned onion paste160 g
- Whole spices (cardamom, cinnamon, clove, bay, mace)24 g
- Fresh cream & coriander finish80 g
Recipe
How to cook it
6 steps · about 35 minutes from crate to table.
- 1
Unpack and check the formula10 min
Lay out the marinated chicken, roasted tomato–Kashmiri chilli paste, browned onion paste, whole spices and the cream pouch. Let the chicken sit out for 10 minutes.
- 2
Bloom the whole spices1 min
Warm 2 tbsp oil or ghee in a heavy kadai on medium. Add the cardamom, cinnamon, cloves, bay leaf and mace; stir until fragrant, about 40 seconds.
- 3
Build the red base6 min
Add the browned onion paste and cook 2 minutes. Stir in the tomato–Kashmiri chilli paste and fry until the oil turns brick red and separates at the edges.
- 4
Sear the chicken4 min
Add the chicken with its marinade. Turn the heat up and stir for 4 minutes so every piece is coated and lightly seared.
- 5
Slow braise18 min
Pour in 200 ml hot water, cover and simmer on low for 18 minutes, stirring once, until the chicken is tender and the gravy is glossy and thick.
- 6
Finish and rest3 min
Swirl in the cream, scatter coriander, switch off and rest 3 minutes covered. Serve with naan, phulka or jeera rice.