Kashmiri Dum Chicken
Tender chicken thighs braised in a fragrant tomato-yogurt sauce with garam masala and cardamom. High-heat finish seals in the spices for an easy weeknight version of the classic dum pukht technique.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- ½ cup plain yogurt
- 3 tbsp tomato paste
- 1.5 tsp garam masala
- 4 whole cardamom pods, crushed
- 1 medium red onion, thinly sliced
- 1 tbsp fresh ginger, minced
Instructions
- 1
Pat chicken dry with a paper towel. Season all over with salt and black pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 2 minutes per side without moving until edges brown. Transfer to a plate.
- 4
In the same skillet, cook onion and ginger over medium 2 minutes until fragrant. Stir in tomato paste, garam masala, and cardamom.
- 5
Whisk yogurt with 1/4 cup water, then pour into skillet. Return chicken and any juices, nestling them into sauce.
- 6
Cover and simmer over medium-low for 8–10 minutes until chicken is tender and sauce coats the back of a spoon.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with lid
- paper towels
- small bowl or measuring cup for whisking yogurt
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