Waza Kokur
A rich Kashmiri chicken curry with a deep red color, gentle warmth, and aromatic whole spices. Yogurt gives the gravy its body while fennel and dry ginger bring the signature Wazwan flavor.
For 4 servings
- prep · ~10 min
Prep the chicken and whisk the yogurt.
1.Wash the chicken pieces and drain well.2.Slice the onion finely and crush the garlic cloves lightly.3.Whisk the yogurt until smooth so it blends easily into the gravy. - saute · ~10 min
Heat the oil and brown the onions.
1.Heat mustard oil in a heavy pan until it reaches smoking point, then lower the heat slightly.2.Add bay leaf, black cardamom, green cardamom, cloves, and cinnamon.3.Add the sliced onion and cook until light golden.4.Add the crushed garlic and cook for 1 minute until fragrant.TIPDo not darken the onions too much; a light golden color keeps the Kashmiri gravy balanced. - saute · ~8 min
Sear the chicken with the spices.
1.Add the chicken pieces to the pan and cook on medium-high heat for 6 to 8 minutes.2.Turn the pieces so they pick up color on all sides.3.Add red chili powder, fennel powder, ginger powder, turmeric powder, and salt.4.Mix well so the chicken is coated evenly. - mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt gradually, stirring continuously so it does not split. Cook for 2 to 3 minutes until the masala looks smooth and glossy.
TIPKeep the heat low while adding yogurt; high heat can make it curdle. - simmer · ~30 min
Simmer the curry until the chicken is tender.
Add water and bring the curry to a gentle boil. Cover and simmer on low heat for 25 to 30 minutes, stirring once or twice, until the chicken is cooked through and the gravy lightly thickens.
TIPBone-in chicken gives the gravy better flavor and body. - rest · ~5 min
Rest the curry for 5 minutes.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mustard oil smoke first, then reduce the heat; this tames its raw sharpness without losing the Kashmiri character.
- 2Keep the onions only light golden, not deeply browned, so the gravy stays balanced and the red color remains clear.
- 3Add the whisked yogurt in small batches over low heat, stirring constantly to keep the sauce smooth and prevent splitting.
- 4Use Kashmiri chili powder if possible; it gives Waza Kokur its signature red hue with gentle heat.
- 5Sear the chicken until it loses its raw look and picks up slight color before adding yogurt, which builds a deeper gravy.
- 6If the curry looks too thin at the end, simmer uncovered for a few minutes rather than adding extra spice powders.
- 7This tastes even better after a short rest or the next day, once the fennel, dry ginger, and whole spices meld into the gravy.
Adapt it for your goals.
Low-oil
Reduce the mustard oil slightly and cook the onions more slowly; the curry will be lighter but still keep its Kashmiri spice character.
bonelessBoneless
Use boneless chicken for quicker cooking and easier serving, though the gravy will have a little less body than with bone-in pieces.
extra gravyExtra-gravy
Add a bit more water and simmer a little longer if you want a looser curry to serve generously over steamed rice.
milderMilder
Cut back the red chili powder for a gentler version that still keeps the color and aroma from fennel, cardamom, and yogurt.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry satisfying and protein-rich, helping turn it into a filling main course rather than just a sauce.
Probiotic Dairy Base
Yogurt adds body and tang while contributing dairy nutrients, and it replaces a heavier cream-based gravy.
Aromatic Whole Spices
Cardamom, cloves, cinnamon, fennel, garlic, and ginger bring flavor depth so the dish feels rich without relying on excessive fat.
Frequently asked questions
It usually happens when yogurt is added over high heat or all at once. Keep the flame low, whisk the yogurt well, and stir continuously as you add it gradually.
