Kashmiri cuisine is renowned for its rich and aromatic flavors and one of its most cherished dishes is Kashmiri Chicken Kaliya. This dish is a testament to the region’s culinary heritage, blending a medley of spices, tender chicken to create a truly unique and delightful dining experience. Traditional Kashmiri cuisine traces its roots to the 15th century when Timur invaded India and 1700 skilled workers migrated from Samarkand to the Kashmir Valley.
The history of Kashmiri Chicken Kaliya is intertwined with the rich and diverse history of the Kashmir valley itself. Kashmiri cuisine, in general, has been influenced by various cultures and civilizations over the centuries, including Persian, Central Asian and Mughal influences. Rulers and tourists from Afghanistan and a few other places have played a key role in shaping Kashmir’s cuisine. Mughal influence can be seen in the meat recipes and pulaos of Kashmir.
The primary component of traditional Kashmiri cuisine are rice and meat. Kashmiri Pandits, despite of being Hindu Brahmins, eat non-vegetarian food. Mostly, they consume lamb meat and refrain from eating beef, pork and chicken. They do not use onions in cooking, while muslim dishes have onions. Some other characteristics of traditional Kashmiri cuisine are the use of asafoetida for tempering food, use of mustard oil as the medium of cooking and a generous use of saffron as a flavoring and coloring agent. A traditional spice mix that’s a part of Kashmiri dishes is the Ver paste. A fine powder is prepared using cumin seeds, cardamom, black peppercorn, cinnamon, cloves, Kashmiri chili, ginger powder, garlic powder, bay leaf and then mix with a neutral flavored oil and patties are formed out of them. Then those patties are dried in the sun until all the moisture is gone.
Kashmiri Chicken Kaliya holds immense cultural significance in the Kashmir Valley. It is a dish often associated with celebrations, weddings and special occasions. In Kashmiri culture, food plays a central ole in bringing people together and expressing hospitality. The careful preparation and the rich blend of spices in chicken Kaliya reflect the region’s emphasis on culinary craftsmanship. Chicken Kaliya continues to hold a special place in the hearts and palates of those who savor its delightful flavors. It is a testament to the artistry of Kashmiri cooking and an invitation to embark on a flavorful journey through this enchanting region.
Kashmiri Chicken Kaliya is best enjoyed with traditional Kashmiri flatbreads like “Sheermal” or “Kulcha”. Additionally, it pairs wonderfully with steamed white rice or aromatic saffron rice, which serves as the perfect foil for the rich and flavourful curry.
Ingredients:
Kashmiri Ver
1 ½ tsp (3 gm) Green Cardamom
1 ½ tsp (3 gm) Cumin seeds
1 tsp (2 gm) Coriander seeds
1 tsp (2 gm) Fennel seeds
1 tsp (2 gm) whole Black peppercorns
2 inch cinnamon stick
½ tsp (1 gm) of Cloves
2 Bay leaves
1 no. Nutmeg, crushed
2 ½ tsp (7.5 gm) of garlic powder
2 ½ tsp (7.5 gm) of ground ginger
2 tsp (5.5 gm) of Kashmiri red chili powder
4-5 tbsp Vegetable oil
Chicken Kaliya
400 gm chicken (curry cut with bone)
3-4 tbsp Mustard oil
1-2 nos. Bay leaves
1 tsp cumin seeds
2nos. Green cardamoms
2 nos. Cloves
1 inch Cinnamon stick
A Pinch of Asafoetida
½ tsp turmeric powder
Salt to taste
1 tsp dry ginger powder
1 tsp Fennel powder
1 tbsp Ver (Kashmiri Garam masala)
2 tbsp yogurt
¼ cup milk
Preparation:
Kashmiri Ver
- Step 1: Heat a pan on medium heat, add coriander seeds, fennel seeds, black peppercorn, nutmeg, green cardamom, cumin seeds, bay leaves, cinnamon, cloves and dry roast on medium low heat for 6-8 minutes or until it smells fragrant. Keep aside and let cool.
- Step 2: Transfer the roasted spices in grinder, now add Kashmiri red chili powder, ground ginger and garlic powder and grind until you get a fine powder.
- Step 3: Add oil in the spice mixture and knead to form a dough. Then make round patties and use your finger to make a hole in the center, leave them to dry in the sun for about 10 days or until there is no moisture left or you can dehydrate them in a oven.
- Step 4: Store the dried patties into an airtight container. You can freeze the masala if you want to store them for longer period.
Chicken Kaliya
- Step 1: Heat oil in a wok, then add bay leaf, cumin seeds, cinnamon stick, cloves, green cardamom and asafoetida and allow the spices to crackle.
- Step 2: Then add washed chicken and turmeric powder and fry for 7-8 minutes on medium heat.
- Step 3: Then add water & salt and cover and cook for 15-20 minutes or until the chicken is cooked.
- Step 4: Once the chicken is cooked, add fennel powder, dry ginger powder and Ver and let simmer on low heat for 2-3 minutes.
- Step 5: Now add milk and whisked yogurt, let simmer for 5–6 minutes on low heat , then turn off the heat. Let the Kaliya rest for 15-20 minutes.
- Step 6: Now serve hot with rice or Kulcha, tandoori roti or chapatis.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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