Kashmiri chicken: A rich, creamy Eid curry with cumin and fenugreek

Some curries announce themselves long before they reach the table. The smell of onions browning slowly in oil, cumin and methi roasting together, and the thick, spiced aroma drifting through the kitchen is often enough to tell everyone that something special is cooking.

Kashmiri chicken is one such dish. Rich without being overly heavy, this old-style chicken curry builds its flavour slowly, layer by layer. Deep brown fried onions give it body, while cumin and fenugreek bring a warm earthiness that sits at the heart of the dish. The final addition of ground cashews and raisins softens the edges, giving the gravy its smooth, creamy texture and a gentle sweetness that balances the spice beautifully.

Served with warm pathiri, naan or rice, it makes a fitting centrepiece for a festive meal.

Ingredients
1 tender chicken, cut into medium pieces
1 tsp turmeric powder
Salt, as required
Oil, as needed
For the masala
1 cup big onions, finely chopped
1 dessert spoon garlic, ground
1 tsp ginger, ground
½ tsp chilli powder
1 tsp cumin powder
½ tsp fenugreek powder
3 small pieces cinnamon (about 1-inch each)
½ cup tomatoes, chopped
For the finish
1 dessert spoon cashew nuts, ground
10 raisins, ground

Preparation

• Wash and clean the chicken pieces. Marinate them with turmeric powder and salt and set aside for some time.
• Heat oil in a heavy-bottomed pan and fry the chopped onions until they turn deep brown. Remove and keep aside.
• In the same pan, add the ground ginger and garlic. Sauté well until the raw smell disappears. Add the chilli powder, cumin powder, fenugreek powder and cinnamon. Fry briefly until fragrant.
• Add the chopped tomatoes and cook until they break down completely and the oil begins to separate from the masala.
• Add the marinated chicken pieces and mix well so they are coated evenly in the masala. Fry for a few minutes.
• Return the fried onions to the pan and pour in enough water to cook the chicken. Cover and cook on low heat. Traditionally, a lid filled with water is placed on top to allow the curry to cook slowly and evenly.
• Once the chicken is tender and the gravy has thickened, stir in the ground cashews and raisins. Let it simmer for a few more minutes before removing from the heat.
• Serve hot.