Kashmiri Dalchini Murgh – Kashmiri Style

Step 1: Marinate the Chicken

In a large bowl, take the chicken pieces. Add tomato paste, ginger powder, fennel powder, 1/2 teaspoon of cinnamon powder, Kashmiri red chili powder, 1.5 tablespoons of ghee, and salt to taste. Mix all the ingredients thoroughly with the chicken until it is well-coated.

Step 2: Temper the Spices

Heat a pan or kadai. Add 2 tablespoons of mustard oil and 1 tablespoon of ghee. Once the oil and ghee are hot, add a 2-inch cinnamon stick as tempering.

Step 3: Sauté the Chicken

When the cinnamon becomes fragrant, add the marinated chicken to the pan. Sauté the chicken on medium heat for about 15-20 minutes, stirring occasionally, until the chicken is well-browned and oil starts to separate from the masala.

Step 4: Add Water and Simmer

After about 15 minutes of sautéing, when the oil has separated, add 1 to 1.5 cups of water. Use the water to rinse the marinade bowl to get all the remaining masala. Stir well and bring the gravy to a boil on high heat.

Step 5: Slow Cook the Chicken

Once the gravy starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.

Step 6: Finish the Dish

After 15 minutes, remove the lid. The chicken should be cooked through. Increase the heat to high to reduce the gravy to your desired consistency. Add 1 teaspoon of ghee, 1/2 cup of fresh cream, and another pinch of cinnamon powder. Mix everything well and cook for another minute.

Step 7: Serve

The Kashmiri Dalchini Murgh is ready. Serve hot with roti, paratha, naan, or pulao.

• If ginger powder (sonth) is unavailable, you can use ginger paste instead.

• This dish pairs well with roti, paratha, naan, or pulao.