Creamy chicken with Kashmiri chiles and fennel (Kashmiri mirchi waale murghi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 125) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Skinned split black lentils with chiles and black pepper (Kali aur hari mirch urad dal)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for mustard oil; the book’s “Whole milk solids” recipe for heavy cream; and a mixture of ground cayenne pepper and paprika for Kashmiri chile powder.

  • JKDLady on December 02, 2015

    I doubled the dry spices, which I do for most of the recipes in this book. This is a delicious recipe. I liked making the milk solids because I haven't done that before. My only complaint is that I wanted more sauce. Maybe next time I will add two onions. Each recipe makes me like this cookbook more and more!

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