Kashmiri Chilli Chicken Recipe – Authentic Indian Pressure Cooker Chicken

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chilli Chicken Recipe – Authentic Indian Pressure Cooker Chicken

Hey everyone! If you’re anything like me, you absolutely love a good chicken curry. And this Kashmiri Chilli Chicken? It’s a special one. I first made this for a family get-together, and it was an instant hit – everyone raved about the vibrant colour and the incredible flavour. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you! This recipe uses the magic of the pressure cooker to deliver tender, flavourful chicken in under an hour. Let’s get cooking!

Why You’ll Love This Recipe

This Kashmiri Chilli Chicken isn’t just delicious; it’s a bit of a showstopper. The Kashmiri chilli powder gives it this gorgeous, deep red colour that’s seriously appealing. But it’s not just about looks! The flavour is a beautiful balance of mild heat, aromatic spices, and a rich, savoury sauce. Plus, using a pressure cooker makes it surprisingly quick and easy – perfect for a weeknight meal or when you’re entertaining.

Ingredients

Here’s what you’ll need to make this amazing Kashmiri Chilli Chicken:

• 800 gm chicken, cut into pieces
• 1 tsp Kashmiri chilli powder
• ¾ tsp fennel powder
• ½ tsp turmeric powder
• 1 tsp black pepper powder
• ½ tsp salt
• 1 tbsp vinegar
• 1 tbsp coconut oil
• 1 tbsp ghee
• 5 large onions, sliced
• 3 green chillies, slit
• ¾ tsp ginger paste
• ¾ tsp garlic paste
• 1 medium tomato, chopped
• ½ tbsp coconut oil
• As required curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Chilli Powder: This is the star of the show! It’s known for its vibrant red colour and mild heat. It originates from the Kashmir valley in India and adds a beautiful hue without overpowering the other flavours. You can find it at most Indian grocery stores, or online.
• Coconut Oil & Ghee – The Blend: Using both coconut oil and ghee creates a flavour base that’s both fragrant and rich. Ghee adds a lovely nutty flavour, while coconut oil lends a subtle sweetness. Don’t skip this combo!
• Regional Variations in Spice Levels: Traditionally, this dish isn’t super spicy. But, depending on where you are in India, spice levels can vary. Feel free to adjust the number of green chillies to your liking. Some people even add a pinch of cayenne pepper for extra heat.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Kashmiri Chilli Chicken:

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with Kashmiri chilli powder, fennel powder, turmeric powder, black pepper powder, salt, and vinegar. Give it a good mix and let it sit for about 30 minutes. This helps the flavours really penetrate the chicken.
2. Now, heat 1 tbsp of coconut oil and 1 tbsp of ghee in a pressure cooker over medium heat. Add the sliced onions and green chillies and sauté until the onions are softened and lightly golden brown.
3. Add the ginger-garlic paste and cook for another minute or two, until fragrant. You’ll know it’s ready when you can really smell that lovely aroma!
4. Stir in the chopped tomatoes and cook until they become mushy and softened. This usually takes about 5-7 minutes.
5. Add the marinated chicken, along with all the marinade, to the pressure cooker. Give everything a good stir to combine.
6. Pressure cook for 1 whistle. Then, turn off the heat and let the pressure release naturally. This is important – don’t force it!
7. Once the pressure has released, transfer the chicken mixture to a frying pan. Cook on medium-high heat for about 5-10 minutes, stirring frequently, until the masala thickens and coats the chicken beautifully.
8. Finally, temper with ½ tbsp of coconut oil and a generous handful of curry leaves. Adjust the salt if needed. And that’s it! Serve hot and enjoy.

Expert Tips

• Don’t skimp on the marinating time! The longer the chicken marinates, the more flavourful it will be.
• If the masala seems too dry while cooking in the pan, add a splash of water to loosen it up.
• For a richer flavour, you can add a tablespoon of yogurt to the marinade.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces and a plant-based yogurt alternative in the marinade.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!
• Spice Level: Adjust the number of green chillies and the amount of Kashmiri chilli powder to control the heat. My friend, Priya, loves to add a pinch of cayenne for an extra kick!
• Festival Adaptations: This dish is fantastic as part of a larger festive spread, especially during Diwali or Eid. Serve it with naan, rice, and a variety of other curries and side dishes.

Serving Suggestions

This Kashmiri Chilli Chicken is amazing served with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• What cut of chicken is best for this recipe? I prefer using bone-in, skin-on chicken thighs for the most flavour and tenderness. But boneless, skinless chicken breast will also work, just adjust the cooking time accordingly.
• Can I make this without a pressure cooker? Yes, you can! Just cook the chicken in a heavy-bottomed pot over low heat for about 45-60 minutes, or until it’s tender.
• What is the significance of Kashmiri chilli powder in this dish? It’s all about the colour and mild flavour! It gives the dish its signature vibrant red hue without making it overly spicy.
• How can I adjust the heat level of this chicken? Reduce the number of green chillies or use a milder chilli powder. You can also remove the seeds from the green chillies to reduce their heat.
• Can this be made ahead of time? Absolutely! You can marinate the chicken and prepare the masala base a day in advance. Just store them separately in the refrigerator and finish cooking the dish when you’re ready to serve.

Enjoy making this delicious Kashmiri Chilli Chicken! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!