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Kashmiri Chicken with Pistachio & Craisins® Dried Cranberries

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Preparation time

Cooking time

Serving size

4 servings


1 piece of cinnamon stick
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon cardamom seeds
8 peppercorns
125 grams butter
1.5 kg chicken thighs
500 mL chicken stock 1 large onion, finely chopped
5 cm piece of ginger, finely chopped
2 cloves of garlic, finely chopped Pinch salt 2/3 cup blanched almonds
1/2 cup shelled pistachios
1/3 cup Ocean Spray® Craisins® Dried Cranberries
250g natural yoghurt


In a fry pan, dry roast the cinnamon, coriander, cumin and cardamom seeds until aromatic. Combine with peppercorns in a mortar and grind to a fine powder.

Melt butter in a separate fry pan, then add chicken pieces and cook for approx. 5 minutes or until brown. Add ground spices, stock, onion, ginger, garlic and salt. Simmer for about 30 minutes. Ensure the fry pan is covered with lid.

Place nuts in a blender and chop finely. Stir ground nuts and Ocean Spray® Craisins® Dried Cranberries into the yoghurt. Then, gradually add the yoghurt mixture to the chicken, stirring constantly and simmer gently uncovered for another 10 minutes.

Serve with cooked rice.