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Kashmiri chilli powder

Used in 4 recipes on RecipeWiki.

Kashmiri chilli powder is ground from a mild, deep red Indian chilli, prized more for colour than for heat. It tastes fruity and gently sweet, with only a soft warmth, so it can be used generously to turn a sauce brick red without making it fierce. This page also covers the whole dried Kashmiri chillies, which are soaked and ground into pastes. That colour is a hallmark of Lamb Rogan Josh, and the chilli gives Pork Vindaloo its red, vinegar-sharp paste. Fry the powder briefly in oil over moderate heat, stirring; it scorches quickly and turns bitter. Buy small amounts, as the colour dulls with age.

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Recipes with kashmiri chilli powder

Butter Chicken shot from directly overhead, a true flat lay
3 photos

Butter Chicken

Tandoori-marinated chicken grilled hard, then finished in a sieved tomato and butter gravy emulsified off the heat so it stays satin rather than splitting.

5 hr 50 minServes 4
ChickenCurriesDinner
Chicken Korma shot from directly overhead, a true flat lay
3 photos

Chicken Korma

Bone-in chicken braised slowly in yogurt over deeply fried onions and cashew cream, pale and savoury rather than sweet, with no tomato and no sugar.

1 hr 55 minServes 4
ChickenCurriesDinner
Lamb Rogan Josh — shot from directly overhead: lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli
4 photos

Lamb Rogan Josh

Lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli, until the sauce is red, glossy and clinging rather than soupy.

2 hr 40 minServes 6
CurriesDinnerIndian
Pork Vindaloo — shot from directly overhead: pork marinated in vinegar
3 photos

Pork Vindaloo

Pork marinated in vinegar, garlic and dried chillies, then cooked slowly until sharp, dark and much more sour than hot.

9 hr 55 minServes 6
CurriesIndianPork