Kashmiri Chicken/Meat Masala
Great for Lamb or Beef Kabobs, Chicken (boneless thighs, or legs & thighs with bones) or any ground meat(Chicken or Lamb or Beef ).
A richer version of the Curry Gravy Masala that tastes especially great with red meats & chicken. This mix has the same simplicity of preparation as the Curry Gravy Masala but spicier and aromatic.
Heat 2 Tblspn of oil in the pot, add 1-2Tblspn of Masala.
Roast it on low fire for 30 seconds. Add tomato paste and yogurt or sour
cream. Cook for 1-2 minutes until everything is well incorporated. Add
chicken or lamb or beef, mix well to incorporate the curry paste, cook
for few minutes uncovered. Adjust salt and to your taste. Add one Serrano
or Jalapeno pepper with top stem on. Add chopped cilantro. Add 3/4 cup
of water. Mix well. After one boil lower the heat to LOW. Cover and cook
until chicken is tender and oil has separated. For creamier taste add
1/4 cup of whipping cream and garnish with chopped cilantro &
serve over plain rice or pasta.
Is Tomato Paste being wasted? Don't have to, after using 1Tblspn for the curry empty the remaining paste in 1Tblspn measure in ice cube tray and freeze. Put it away in zip lock bag for convenient use for next time.