Kashmiri Chicken Masala recipe || Global Flavours by Akhtar Perveen

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Marinate the Chicken:
In a bowl, mix the chicken pieces with yogurt, salt, and half of the turmeric and chili powder. Let it marinate for at least 30 minutes, preferably 1-2 hours.
Prepare the Spice Mix:
Dry roast the fennel seeds (if using) and grind them into a powder. Keep aside.
Cook the Base:
Heat oil in a large pan or kadhai over medium heat. Add the whole spices (cloves, cardamom, cinnamon) and cumin seeds. Sauté for a minute until fragrant.
Add the sliced onions and cook until golden brown. Add minced garlic and ginger, and cook for another minute.
Add the chopped tomatoes, green chilies, remaining turmeric, chili powder, coriander powder, and a pinch of salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Add Chicken:
Add the marinated chicken to the pan. Stir well to coat the chicken with the spice mix.
Cook on medium heat for 5-7 minutes until the chicken starts to brown.
Simmer:
Add water as needed to cover the chicken. Bring to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes or until the chicken is cooked through and tender.
Finish:
Once the chicken is cooked and the sauce has thickened, check for seasoning and adjust salt if needed. Stir in the garam masala and fennel seed powder (if used).
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with rice or naan.