KASHMIRI CHICKEN MASALA

INGREDIENTS

• 1.5 kg chicken, cleaned and curry cut (breast chicken used here)
• 1–2 tsp turmeric powder
• 1–2 tsp red chilli powder
• 1 tsp salt
• 1 cup mustard oil
• 3–4 medium onions, chopped
• 2 tbsp ghee
• 2 tbsp ginger-garlic paste
• 4–5 tomatoes, puréed or grated
• 2 tbsp Shilpa’s Masala Mill Kashmiri Chilli Powder
• 1 tsp spicy red chilli powder
• 1 tbsp turmeric powder
• 1 tbsp Shilpa’s Masala Mill Special Garam Masala Powder
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 2–3 tbsp curd (dahi)
• 150–200 ml milk
• Water, as needed
• Chopped coriander leaves, for garnish

INSTRUCTIONS

• Marinate the chicken with turmeric powder, red chilli powder and salt.
• Let it rest for at least 60 minutes.
• Heat the mustard oil in a kadhai or deep pot.

• Fry the chicken pieces for 3–4 minutes on each side until lightly browned. There is no need to cook them completely.
• Remove and keep aside.
• In the same kadhai, add the chopped onions and fry until golden brown.

• Add ghee and continue frying.
• Add the ginger-garlic paste and sauté.
• Add the tomato purée and cook for about 5 minutes.

• Add all the dry spice powders and bhunao well.

• Add a little water and cook the masala for another 5 minutes until the oil separates.
• Add the curd and fry well.

• Add a little more water and bhunao the masala for another 4–5 minutes.
• Pour in the milk and mix well.

• Add the fried chicken pieces and sauté for 3–5 minutes.

• Add water as needed.
• Cover and simmer for about 10 minutes, or until the chicken is fully cooked.

• Your delicious Kashmiri Chicken Masala is ready.
• Garnish with chopped coriander leaves.
• Serve hot with rotis, rice or puris.

SPICE LEVEL: 🌶🌶