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Ever wondered how restaurants make butter chicken and tandoori chicken so red without making them painfully hot? The secret is Kashmiri chili powder. It is made from mild Kashmiri chillies and gives a brilliant red colour with gentle, fruity heat.
What Makes Kashmiri Chili Special?
- Colour: deep, vibrant red that turns sauces and marinades a beautiful shade.
- Mild heat: much milder than regular chilli powder or cayenne, so you can use more for colour.
- Flavour: slightly sweet and smoky.
Most Kashmiri chili powder sold today is made from Kashmiri-type chillies grown in several regions; “deggi mirch” is a related blend of mild red chillies used the same way.
What to Look For
- Bright red, not brown: brown powder is old or poor quality.
- No added colour: the ingredients should be just red chilli.
- Trusted brands: choose established spice brands that test for purity.
Our Recommended Kashmiri Chili Powders
1. Kashmiri Mirch from an Indian Brand (Rani, Everest or MDH)
The everyday choice for Indian kitchens – bright red with a gentle heat. Ideal for butter chicken, tikka masala and tandoori marinades.
Why we like it:
- Great colour
- Mild heat
- Affordable
Keep in mind:
- Heat varies slightly between batches
See Kashmiri Mirch from an Indian Brand (Rani, Everest or MDH) on Amazon →
2. MDH Deggi Mirch
A blend of mild red chillies designed for colour. Many cooks use it interchangeably with Kashmiri chili.
Why we like it:
- Rich red colour
- Balanced flavour
Keep in mind:
- A touch hotter than pure Kashmiri chilli
See MDH Deggi Mirch on Amazon →
3. Whole Dried Kashmiri Chillies
Buy whole chillies and grind your own for the freshest colour, or soak and blend them for vindaloo and rogan josh pastes.
Why we like it:
- Freshest flavour and colour
- Keep longer than powder
Keep in mind:
- Extra step to grind or soak
See Whole Dried Kashmiri Chillies on Amazon →
Kashmiri Chili Substitutes
- Sweet paprika + a pinch of cayenne: the closest supermarket substitute (about 3 parts paprika to 1 part cayenne).
- Deggi mirch: almost identical in use.
- Smoked paprika: good colour, but adds smokiness.
How to Use It
Add Kashmiri chili to marinades with yogurt and lemon, or fry it briefly in oil before adding tomatoes to bring out the colour. Try it in our butter chicken, Jamaican curry goat or bunny chow.
Frequently Asked Questions
Is Kashmiri chili powder hot?
It is mild. It has much less heat than regular chilli powder or cayenne and is used mainly for colour.
Can I use paprika instead of Kashmiri chili powder?
Yes. Use sweet paprika with a small pinch of cayenne for a similar colour and heat.
Why is my curry not red like in restaurants?
Restaurants use Kashmiri chilli for colour, often with tomato and a little cream. Fry the chilli powder briefly in oil to bring out the red.
