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Kashmiri Chicken (Mild Sweet-Saffron Curry)

Tender chicken simmered in a golden yogurt gravy with fennel powder, dry ginger, and saffron — a mild, sweet, kid-friendly Kashmiri murgh curry.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinating 30 minutes
Servings: 4 to 6 servings
Course: Main Course
Cuisine: Indian (Kashmiri)
Ingredients Method

Ingredients
  

For the Yogurt Marinade
  • 1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch pieces
  • ¾ cup plain whole-milk yogurt whisked smooth
  • 1 tablespoon ginger paste
  • 1½ teaspoons fennel powder (for the marinade) for the marinade (saunf)
  • 1 teaspoon dry ginger powder (for the marinade) for the marinade (sonth)
  • 1½ teaspoons Kashmiri red chili powder (for the marinade) for the marinade (for color with very mild heat)
  • ½ teaspoon salt (for the marinade) for the marinade
For the Saffron Milk
  • ¼ teaspoon saffron threads about a generous pinch
  • 3 tablespoons warm milk
For the Curry
  • 3 tablespoons ghee or neutral oil ghee gives the authentic flavor
  • ¼ teaspoon asafoetida hing — optional but authentic
  • 4 green cardamom pods lightly crushed
  • 3 cloves
  • 1 small cinnamon stick about 2 inches
  • 1 bay leaf
  • 1 medium onion very finely chopped
  • 1 teaspoon fennel powder (for the curry) for the curry
  • ½ teaspoon dry ginger powder (for the curry) for the curry
  • 1 teaspoon Kashmiri red chili powder (for the curry) for the curry
  • 1 cup warm water
  • 1 teaspoon salt (for the curry) for the curry, or to taste
For Finishing
  • The saffron milk from above
  • ¼ teaspoon garam masala optional, just a pinch
  • 1 teaspoon honey or sugar optional, for the classic gentle sweetness
  • 2 tablespoons fresh cream optional, for richness
  • Fresh cilantro leaves chopped (for garnish)

Method
 

  1. Bloom the Saffron: Crumble the saffron threads into the warm milk and set aside for at least 15 minutes. The milk will turn a deep golden-orange — this is what gives the curry its signature color and aroma.
  2. Marinate the Chicken: In a large bowl, combine the whisked yogurt, ginger paste, fennel powder, dry ginger powder, Kashmiri red chili powder, and salt. Add the chicken pieces and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Temper the Spices: Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the asafoetida (if using), cardamom pods, cloves, cinnamon stick, and bay leaf. Sizzle for 30–45 seconds until fragrant — don't let them burn.
  4. Soften the Onion: Add the finely chopped onion and cook for 8–10 minutes, stirring often, until soft, translucent, and just starting to turn golden at the edges. Kashmiri chicken gravy is pale and delicate, so don't brown the onion deeply — soft and translucent is perfect.
  5. Add Spices and Chicken: Stir in the fennel powder, dry ginger powder, and Kashmiri red chili powder; cook for 30 seconds until the spices smell fragrant. Add the marinated chicken along with ALL the marinade, scraping the bowl clean. Stir well so the chicken is coated in the spiced yogurt. Cook for 5–6 minutes, stirring occasionally, until the chicken firms up and the yogurt reduces slightly.
  6. Simmer Until Tender: Pour in the warm water and the saffron milk (including the threads). Stir, bring to a gentle boil, then reduce the heat to low, partially cover, and simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through (165°F / 74°C internal temperature) and the gravy thickens to a silky, spoon-coating consistency. The ghee will begin to glisten at the edges — that's the sign it's done.
  7. Finish and Serve: Taste and adjust the salt. If you like the classic Kashmiri touch, stir in the honey and cream now, plus the pinch of garam masala. Simmer 2 more minutes, then remove from heat. Garnish with fresh cilantro and serve hot.