TASTY AROMATIC KASHMIRI CHICKEN MASALA RECIPE (STEP BY STEP GUIDE IN ENGLISH)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with lower fat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive than breasts.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a common substitute, while dried herbs are more cost-effective.

green cardamom

🥗Healthier: black cardamom

💰Cheaper: cinnamon

Black cardamom offers a smoky flavor, while cinnamon is more accessible.

Make a ginger garlic paste by blending 1 large tomato, a large piece of ginger, and some large cloves of garlic into a fine smooth paste.

Dry roast fennel seeds, 1 cinnamon stick, cloves, green cardamom, and a few black peppercorns on low heat until fragrant, about a few minutes.

Grind the roasted spices using a mortar and pestle or spice grinder, removing the skins of the cardamoms if using a mortar and pestle.

In a pan over medium heat, add 1 teaspoon of oil and 2 tablespoons of ghee.

Add 1 dried bay leaf and finely chopped onions to the pan, stirring on low heat until golden, looking for oil to dance around the sides as an indicator.

Add the tomato ginger garlic paste to the onions and stir on high heat for 2 minutes before adding the chicken.

Add boneless skinless chicken thighs to the pan, stirring occasionally on high heat.

In a bowl, mix plain unflavored yogurt with Kashmiri red chili powder, ground coriander, ground cumin, turmeric powder, and 2 tablespoons of water, stirring vigorously.

Once the chicken shows oil releasing along the edges, reduce heat to low and add 4 tablespoons of cold water before adding the yogurt mixture, stirring immediately to combine.

Increase heat back to medium and stir continuously until the mixture comes to a boil, then add salt and a sprinkle of sugar to balance flavors.

Add 1 cup of milk and 1/2 cup of water, covering partially with a lid and cooking on very low heat for 20 minutes, stirring occasionally to prevent sticking.

After 20 minutes, add 1 teaspoon of paprika to adjust color, then add aromatic spice powder, ground maize, ground nutmeg, and 1/4 teaspoon of kasoori methi, covering for another 5 minutes on low heat.

After 5 minutes, remove the lid to reveal the finished dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens