1 lb of boneless Chicken thighs or chicken legs and
1-2 Tblspn of Kashmiri Meat Masala,
2-3 Tblspn of any edible oil,
1-2Tblspn of plain yogurt or sour cream
1-2 Tblspn of tomato paste. Chopped Cilantro,
1or 2 Serrano or jalapeno peppers with stem on.
Sauté 1-2Tblspn 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 you want & 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.
Add ground Ginger
And/Or ground Jalapeño/Serrano Pepper to your taste for
Jalapeño/Serrano Pepper in food processor and freeze in
ice cube tray or in ziplock bag in thin layer to break
and add to any dish any time. Do the same with ginger.
You can grind both the ingredients (ginger and
Jalapeño/Serrano Pepper)in desired portion.
Paste in 1 TblSpn. measure in ice cube tray or in
ziplock bag in thin layer to be able to break it and add
to any dish any time.