It seems your screen size is small.
Hold your device in Potrait Mode to Continue

16 October 2021 Chicken Kaliya Main Course, Non-Veg

Chicken simmered with whole spices, Kashmiri powder spices and cooked with milk.


Chicken - 1 Kg
Green Cardamom - 4 No
Bay Leaf – 1 No
Cloves - 2 No
Black Cardamom – 1 No
Cumin Seeds – 1 Tsp
Turmeric Powder - 2 Tsp
Salt - To Taste
Sauf Powder – 1½ Tsp
Dry Ginger Powder – 1 Tsp
Milk – 80 Ml
Water - As Required
Kasuri Methi – 1 Tsp
Garm Masala - A Pinch
Mustard Oil – 200 Ml


  • Wash the chicken cuts properly and keep aside.
  • Heat mustard oil in a pot.
  • Add whole spices - green cardamom, black cardamom, cloves, bay leaf and cumin seeds. Stir well for few seconds.
  • Add chicken cuts and sauté for about 5 minutes on medium heat.
  • Add salt, turmeric powder, sauf powder, dry Ginger powder and mix well. Add very little water to avoid burning of spices.
  • Add water till half the level of chicken, add 50 Ml milk and kasuri methi mix well.
  • Sprinkle garam masala on top and cover with a lid.
  • Let it cook for about 15 to 20 minutes on low flame.
  • After 20 minutes check seasoning, serve hot with steam rice.

By Chef Rahul Wali

Worked with well known hotel brands, Rahul's passion for food made him pursue an advanced graduate degree in Gastronomy from Le Cordon Bleu, Adelaide - Australia that gave a new outlook towards food. After being in the Industry for more than 20 years, presently he is doing Kashmiri Food Catering, Festivals, Pop ups and Workshops for many culinary Institutions / Hotels across India.