1 lb of boneless Chicken thighs or chicken legs and
Cubed red potatoes,
1-2Tblspn of Kashmiri Meat Masala,
2 Tblspn of any edible oil,
1-2Tblspn of plain yogurt or sour cream
1-2 Tblspn of tomato paste.
1/3 cup vinegar. 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 & potatoes sauté
for 1-2 minutes. Add vinegar. Sauté for 60 seconds.
Adjust salt and cayenne pepper. Add Serrano/jalapeno
peppers, Add 1/2 or 1 cup of water depending on how
thin or thick gravy 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.
i . Add ground fresh Serrano or jalapeno peppers to
adjust the tartness from vinegar
ii. Potato pieces should big preferably halved or quartered
to cook in the same time as chicken.
For lot of curry
sauce, use more tomato paste and Kashmiri Masala.