Sauté 1-2 Tblspn of Kashmiri Masala, sauté
for 30 seconds to release flavors. Add tomato paste and plain yogurt.
Cook for 1-2 minutes so everything is well incorporated. Add Chicken sauté
for 1-2 minutes. Adjust salt and cayenne pepper. Add Serrano/jalapeno
peppers, Add 1/2 or 1 cup of water depending on how thin or thick sauce
is desired & chopped cilantro. After a boil, lower the heat and cook
until tender and oil has separated. Garnish with cilantro and serve with
Indian bread or plain Basmati Rice.