Recipe by: Rachna Kulshreshtha

Source: Family Recipe

Serves: 8



  • 1.5kg chicken, cut into pieces
  • 3 – 4 onions, sliced
  • 4 tsp ginger & garlic paste
  • 7 cloves garlic, crushed
  • ½ tsp turmeric powder
  • 2 tsp ground kashmiri chillies (Kashmiri Mirch *see picture)
  • 3-4 whole dried kashmiri chillies
  • ¼ cup yoghurt
  • Salt, to taste
  • 2 – 4 each of cloves, cinnamon sticks, green & black cardamom, bay leaves and black pepper pods
  • 6 tsp mustard oil (see picture)


  • Wash chicken pieces and drain well. Marinate with salt, turmeric powder, yoghurt, Kashmiri mirch and ginger-garlic paste for 3 hours.
  • In a large saucepan, heat mustard oil. Let the oil smoke and drop in the whole spices. Sauté for a few minutes to allow the flavours to infuse into the oil. Now add the garlic cloves and sauté until they start to brown.
  • Add the sliced onions and fry until they softened. Add the chicken and mix well. Add more salt, to taste, whole Kashmiri chillies, then bring to boil.
  • Once boiling, reduce the heat to a simmer and add a little water if required, and cook for 20 -30 mins until chicken is cooked through. Serve hot.

Download PDF version here: indian-rajasthani-chicken-red-curry-rachna-k