How To Make Kashmiri Chicken Masala - Chicken Masala Recipe - Aromatic Chicken Curry Recipe
This chicken curry is bit different from the usual chicken curry with the addition of milk and slow cooking the chicken in the milk makes it extra flavorful. I like making the spice powder fresh to get that maximum burst of flavors which you will never get using any store bought spice powders. Usually bone in chicken is marinated with salt and turmeric powder, fried in oil for a brief period of time, taken out, then the gravy is made and the fried chicken is added but I think making in this way is just as equally good and more simpler without any change in taste.
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Ingredients required for making kashmiri chicken masala recipe - Serves 10 to 12 (if using boneless chicken)
* 1.5 kg/ 3.3 lb boneless skinless chicken thighs (can even use bone chicken)
* 400 gm/ 14 oz / 2 very large onions finely chopped
* 35 gm / 1.2 oz ginger
* 45 gm/ 1.6 oz/ 6 large garlic cloves
* 150 gm / 5.3 oz / 1 large or 2 medium tomatoes
* 1/2 cup (standard measuring cup) plain unflavored yogurt. Take out the yogurt from the refrigerator half an hour before you start cooking or before starting any of your prep work.
* 1 dry bay leaf
* 1 teaspoon fennel seeds (saunf)
* 10 green cardamoms (elaichii)
* 10 cloves
* 12 black peppercorns
* 1 & 1/2 inch long cinnamon stick
* 1 tablespoon kashmiri red chilli powder
* 1 teaspoon paprika
* 1 tablespoon heaped ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon turmeric powder
* 2 to 3 teaspoons salt. Add less to start with and add later if required after doing a taste test at the end.
* 1 tablespoon oil (by mistake I told in the video as 1 teaspoon)
* 2 tablespoons heaped ghee. How to make ghee - [ Ссылка ]
* 1/4 th teaspoon kasoori methi (dried fenugreek leaves)(optional)
* 1/4 th teaspoon ground mace (keep this proportion unchanged even if are reducing the recipe to half the quantity)
* 1/4 th teaspoon ground nutmeg (keep this proportion unchanged even if you are reducing the recipe to half the quantity)
* 1 cup whole milk. Can even use low fat milk
* 1/2 cup water. Add more water if you see gravy becoming too thick. The gravy is bit on the thicker side for this recipe.
* 2 tablespoons water for mixing with spices in yogurt + 4 tablespoons water added to pan before adding yogurt spice mix.
* chopped coriander leaves
* 2 teaspoon fresh lemon/lime juice
** Point to note - Curries specially any kind of meat curries tastes best the next day it is made so if you can hold your patience then please make this the day before you plan to serve. It stays good in the refrigerator for about 4 days and the more it sits the better it gets in terms of flavor .
Serve with naan/paratha/roti/sweet yellow pulao/pea pulao/plain basmati rice
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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