Right, I'm going to have to level with you here: I've never been to Kashmir. Hell, I've never set foot in India at all. Which is kind of a shame, you know? So really I've no way of knowing how authentic this dish is. I suspect it’s not very authentic to be honest, however, it is very delicious. I've made it less authentic (probably) by adapting it from a recipe I found ages ago. I was part way through preparing the ingredients when a flatmate called to say that we’d have two extra people for dinner that night. So I needed to find a way to make it go a littler further. I decided to supplement a curry that was mostly chicken by adding mushrooms and butter beans. Both designed to soak up the lovely spicy flavours. Although I've made it made times since, I've never left either ingredient out since.
I followed the recipe fairly close, except that I used chicken breast. Also I did not add the mushrooms or beans as I wanted a more standard butter chicken. Turned out lovely, family enjoyed it and has asked for it again. One change I would make is to add less fennel seeds as the final dish had a fairly strong taste of fennel in it. - 18 Nov 2017