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Kashmiri Chicken (Kashmiri Murgh)



  • 2 tbsp vegetable oil
  • 400g chicken breast, diced
  • 75g onions, sliced
  • 300g chopped canned tomatoes
  • 2 tbsp  Kashmiri Masala Curry Paste
  • 25g cashew nuts
  • 25g raisins
  • 100ml single cream
  • 75ml water
  • 1 tsp sugar
  • 2 tbsp fresh coriander, chopped
  • salt, to taste


  1. Heat the oil in a pan and fry the sliced onions for 2 minutes. Add the Kashmiri Masala Curry Paste. Sprinkle in some water if the paste begins to stick, and allow to cook for 2 minutes. Add the diced chicken and cook for another 2 minutes.
  2. Add the cashew nuts, raisins, chopped tomatoes and cook for a further 10 minutes or until the chicken is cooked through.
  3. Add a little water during cooking if the sauce looks a little dry.
  4. Add the cream and check the sesoning. Add salt and sugar if required and heat gently for further 2 minutes.
  5. Serve with piping hot rice, and garnished with fresh coriander.