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.

You need:

  • 1 lb of chicken or lamb or beef kebabs,
  • 1-2 Tblspn of Kashmiri Masala,
  • 2 Tblspn of any edible oil,
  • 1-2 Tblspn of tomato paste,
  • 1-2 Tblspn of plain yogurt or sour cream.
  • 1/4 cup whipping cream

Preparation:-

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.

Tips:

  • Make sure you take enough oil to roast the Masala as it will release flavors.
  • Must use TOMATO PASTE as Tomato Sauce will alter the flavor of the curry.
  • Can substitute non lactose or non dairy product.
  • For vegan preparation you can eliminate any milk product. The curry gravy color may appear little reddish. Will not compromise taste.
  • Can substitute Coconut milk for yogurt or any cream. It will have a little sweet taste, to balance that add little cayenne or Serrano or jalapeno pepper.
  • Add Serrano or jalapeno pepper with top on for add taste while cooking. This will not add hotness to the curry but just the flavor of the pepper with Indian spices gives it a unique flavor to the dish.
  • Gravy thickness is a personal choice. For thicker gravy start with 11/2Tbspn. of masala or add less water, Just check frequently to make sure it does not catch bottom while simmering.
  • Gravy is watery, added too much water, just boil it off uncovered.

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.