Waza Kokur
A fragrant Kashmiri chicken curry where tender chicken pieces are simmered in a rich, yogurt-based gravy. Flavored with fennel, ginger, and saffron, it's a true taste of the valley's royal cuisine.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Marinate Chicken & Prepare Saffron Milk
- b.In a large bowl, combine the chicken pieces with 1/2 tsp of salt and the turmeric powder. Mix well to coat evenly. Let it marinate for at least 20 minutes at room temperature.
- c.In a small bowl, add the saffron strands to 2 tbsp of warm milk. Set aside to infuse.
- 2
Step 2
- a.Fry the Chicken
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's very hot and just begins to smoke. This step is crucial to remove the oil's raw pungency. Turn off the heat and let it cool for a minute.
- c.Return the heat to medium. Carefully place the marinated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches for 7-10 minutes, turning occasionally, until all sides are golden brown.
- d.Remove the fried chicken with a slotted spoon and set aside on a plate.
- 3
Step 3
- a.Prepare the Aromatic Base (Tadka)
- b.In the same oil, add the whole spices: green cardamoms, black cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until they become fragrant.
- c.Add the thinly sliced onions. Fry on medium heat, stirring frequently, for 12-15 minutes until they turn a deep, uniform golden brown. Be patient, as this step is key to the gravy's color and flavor.
- d.Once the onions are browned, stir in the asafoetida and cook for another 10 seconds.
- 4
Step 4
- a.Create the Yogurt Gravy
- b.While onions are frying, prepare the yogurt mixture. In a bowl, whisk the room-temperature curd until completely smooth. Add the fennel powder, dry ginger powder, and Kashmiri red chili powder. Mix thoroughly to form a lump-free paste.
- c.Reduce the stove heat to the absolute lowest setting. Slowly pour the spiced yogurt mixture into the pan with the onions, stirring continuously and vigorously. Do not stop stirring.
- d.Continue to cook on low heat, stirring constantly, for 4-5 minutes. The mixture will thicken, and you'll see oil starting to separate at the edges. This indicates the yogurt is cooked and won't curdle.
- 5
Step 5
- a.Simmer the Curry
- b.Return the fried chicken pieces to the pan. Gently stir to coat them with the yogurt masala.
- c.Pour in 1 cup of warm water and the remaining 1 tsp of salt. Stir well to combine.
- d.Increase the heat to medium and bring the curry to a gentle simmer. Once simmering, reduce the heat to low, cover the pan with a lid, and let it cook for 20-25 minutes, or until the chicken is tender and cooked through.
- e.Remove the lid and stir in the prepared saffron-milk mixture. Simmer for another 2 minutes, uncovered.
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and let the Waza Kokur rest, covered, for 10-15 minutes. This allows the flavors to deepen and the oil (tari) to rise to the surface.
- c.Serve hot, traditionally with steamed white rice to soak up the delicious gravy.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent yogurt from curdling, ensure it is full-fat, at room temperature, and whisked until completely smooth before adding.
- 2Always add the yogurt mixture on the lowest possible heat while stirring constantly. Don't stop stirring until it comes to a gentle simmer.
- 3The deep golden brown color of the fried onions is essential for the authentic taste and color of the gravy. Do not rush this step.
- 4Using mustard oil is key for the traditional Kashmiri flavor. If unavailable, ghee is the next best substitute.
Adapt it for your goals.
Protein
Use boneless chicken thighs for a quicker cooking time. Reduce the final simmering time to 15-18 minutes to prevent the chicken from drying out.
TextureTexture
For a richer, more luxurious gravy, you can add a paste of 8-10 soaked and blended almonds along with the yogurt mixture.
VegetarianVegetarian
This gravy base works wonderfully with paneer or lotus stem (nadru). Shallow fry the paneer or par-boil the lotus stem before adding it at step 5.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Promotes Gut Health
The use of yogurt (curd) introduces beneficial probiotics into the dish, which can help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Aids Digestion
Key spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally known in Ayurvedic medicine for their digestive properties, helping to reduce bloating and indigestion.
Rich in Aromatic Spices
Spices like cardamom, cloves, and cinnamon not only provide incredible flavor but also contain antioxidants and compounds with potential anti-inflammatory benefits.
Frequently asked questions
Waza Kokur offers a good balance of nutrients. It's rich in protein from chicken, which is vital for muscle health. The yogurt base provides probiotics for gut health, and spices like fennel and ginger aid digestion. However, it is prepared with a significant amount of oil, so it should be enjoyed in moderation as part of a balanced diet.