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A fragrant Kashmiri chicken curry where tender chicken pieces are simmered in a rich, yogurt-based gravy. Flavored with fennel, ginger, and saffron, it's a true taste of the valley's royal cuisine.
For 4 servings
Marinate Chicken & Prepare Saffron Milk
Fry the Chicken
Prepare the Aromatic Base (Tadka)
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A fragrant Kashmiri chicken curry where tender chicken pieces are simmered in a rich, yogurt-based gravy. Flavored with fennel, ginger, and saffron, it's a true taste of the valley's royal cuisine.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 554.73 calories per serving with 47.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Yogurt Gravy
Simmer the Curry
Rest and Serve
Use boneless chicken thighs for a quicker cooking time. Reduce the final simmering time to 15-18 minutes to prevent the chicken from drying out.
For a richer, more luxurious gravy, you can add a paste of 8-10 soaked and blended almonds along with the yogurt mixture.
This gravy base works wonderfully with paneer or lotus stem (nadru). Shallow fry the paneer or par-boil the lotus stem before adding it at step 5.
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The use of yogurt (curd) introduces beneficial probiotics into the dish, which can help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Key spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally known in Ayurvedic medicine for their digestive properties, helping to reduce bloating and indigestion.
Spices like cardamom, cloves, and cinnamon not only provide incredible flavor but also contain antioxidants and compounds with potential anti-inflammatory benefits.
Waza Kokur offers a good balance of nutrients. It's rich in protein from chicken, which is vital for muscle health. The yogurt base provides probiotics for gut health, and spices like fennel and ginger aid digestion. However, it is prepared with a significant amount of oil, so it should be enjoyed in moderation as part of a balanced diet.
A single serving of Waza Kokur (approximately 385g) contains an estimated 550-600 calories. This can vary based on the fat content of the chicken and the exact amount of oil used.
Curdling is a common issue. To prevent it, always use full-fat yogurt at room temperature (cold yogurt will split when it hits a hot pan). Whisk it very well until there are no lumps. Most importantly, reduce the heat to the absolute minimum before adding the yogurt and stir continuously and vigorously until it comes to a gentle simmer.
Absolutely. Kashmiri red chili powder is used primarily for its vibrant color and is naturally mild. If you are sensitive to heat, you can reduce the amount or omit it. The main flavors of this dish come from fennel and ginger, not chili heat.
Store leftover Waza Kokur in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, adding a splash of water if the gravy has thickened too much. Avoid microwaving, as it can sometimes cause the yogurt gravy to split.