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Spice up your week with Kashmiri chilli

Do you have leftover Kashmiri chilli flakes that you'd like to use up? Or perhaps you'd like to try Kashmiri chilli for the first time? The mildly spiced but packed-with-flavour chilli is great in these easy recipes; sprinkle over fried eggs on top of naans for breakfast, mixed with yogurt for a delicious marinade or roasted with tomatoes for a luscious pasta sauce.

  1. Spiced yogurt Kashmiri chilli chicken kebabs

    Spiced yogurt Kashmiri chilli chicken kebabs

    100g Greek-style natural yoghurt
    1 tsp Kashmiri chilli flakes
    1 tsp ground turmeric
    1 tsp ground coriander
    1 tsp cumin seeds
    2 garlic cloves, finely crushed
    ½ lemon, zested and juices, plus extra wedges to serve
    ½ x 30g pack fresh flat-leaf parsley, finely chopped
    400g diced chicken breast

    1. In a large bowl, combine the yoghurt, chilli flakes, turmeric, coriander seeds, cumin, garlic, lemon zest and juice, and half the parsley. Add the chicken, toss to coat, then cover and chill for at least 2 hours, or overnight.

    2. Just before you’re ready to cook, soak 4 wooden skewers in water for 30 mins (this will stop them catching under the grill.)

    3. Preheat the grill to high and line a baking tray with foil. Thread the marinated chicken onto the skewers, place on the baking tray and grill for 6-8 mins on each side, until cooked through. To serve, scatter over the remaining coriander and serve with lemon wedges for squeezing over.

  2. Turmeric fried egg naans with Kashmiri chilli

    Turmeric fried egg naans with Kashmiri chilli

    4 garlic and coriander mini naans
    1 tbsp vegetable oil
    2 large garlic cloves, finely chopped
    ½ tsp ground turmeric
    4 medium eggs
    2 tbsp coriander
    2 spring onions, thinly sliced
    1 tsp Kashmiri chilli flakes

    1. Preheat the oven to 180°C, fan 160°C, gas 4. Place the naan on a baking tray and warm in the oven for 5 mins until softened.

    2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 min, then sprinkle in the turmeric. Crack over the eggs and fry for 2-3 mins until the white is cooked but the yolk is still runny, basting with the turmeric oil as you go.

    3. Top each naan with a fried egg, the scatter over the coriander, spring onion and Kashmiri chilli flakes. Drizzle over any remaining turmeric oil from the pan and finish with a good grind of black pepper.

  3. Kashmiri chilli, garlic and roasted tomato tagliatelle

    Kashmiri chilli, garlic and roasted tomato tagliatelle

    2 tbsp extra-virgin olive oil
    2 x 325g packs baby plum tomatoes
    4 garlic cloves, thinly sliced
    2 tsp Kashmiri chilli flakes
    300g pack Tesco fresh tagliatelle
    50g Parmesan
    Handful basil leaves

    1. Preheat the oven to 180°C, fan 160°C, gas 4.

    2. Toss the oil, tomatoes, garlic and chilli flakes together in a medium-sized roasting tray and roast in the oven for 45 mins until the tomatoes start to breakdown into a sauce.

    3. Cook the pasta accordingly to packet instructions. Drain and return to the pan with 50ml of the cooking water. Add the roasted tomatoes and vigorously mix until the pasta is coated in a glossy sauce.

    4. Divide between 4 plates and top with the parmesan, basil leaves and a grind of black pepper.

  4. Want to try something else?

    Want to try something else?

    We have lots of new spices and sauces to add to your repertoire. Try the North African pepper and spice pasta harissa, the sesame seed, herb and spice mixture called za'atar or the warming and earthy spice mix ras el hanout.