Kashmiri Chicken Masala

Step 1: Marinate the Chicken

Wash 1 kg chicken and place it in a strainer to drain all water. In a bowl, add chicken, 1 tsp salt, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp paprika powder, and 1 tbsp lemon juice. Mix well, cover, and marinate for 30 minutes.

Step 2: Fry the Chicken

Heat 1/2 bowl of mustard oil on high heat until smoke appears, then reduce the heat to medium. Add the marinated chicken pieces to the hot oil. Cook the chicken until it turns golden brown on all sides, stirring occasionally. This should take about 10 minutes. Once cooked, remove the chicken pieces into a separate bowl.

Step 3: Prepare the Gravy Base

Using the same oil in the pan, add 2 cinnamon sticks, 2 brown cardamoms, 4 green cardamoms, 1 star anise, and a small amount of mace. Then add 2 chopped medium-sized onions. Cook the onions until they turn golden brown. Add 1 tbsp ginger and garlic paste and cook for 1 minute.

Step 4: Add Spices and Tomatoes

Add 1/2 tbsp paprika powder (for good red color), 1/2 tbsp red chili powder, and 1/2 tsp turmeric powder. Mix well. Cook the spices on low heat for 1 minute, adding a little water to prevent burning. Add 5 chopped medium-sized tomatoes (or blended tomatoes) and 1/2 tbsp salt. Mix and cook until the tomatoes are fully mixed and softened.

Step 5: Incorporate Yogurt and Milk

Add 1 tbsp coriander powder and 1 tbsp cumin powder to the gravy. Mix well. On low heat, add 5 tbsp yogurt and mix thoroughly. After mixing the yogurt, increase the heat to high. Add 1/2 cup milk and mix. It is necessary to add milk to Kashmiri chicken. Cover and cook.

Step 6: Add Cashew and Raisin Paste

Soak 8 cashews and 10 raisins in water, then grind them into a paste. Add this blended cashew and raisin paste to the gravy and mix. It is necessary to add cashews and raisins to Kashmiri chicken for a sweet and sour taste. Cook the masala on high heat.

Step 7: Combine Chicken and Finish Gravy

Add 1 tsp black pepper and 1 tbsp dry fenugreek leaves (Kasuri Methi). Mix well. Add the previously cooked chicken to the gravy. After adding chicken, cook on high heat for 5 minutes. Add 1 glass of water to cook the chicken further. Bring the water to a boil on high heat. Then reduce the heat to medium, cover, and cook for 15 minutes. Check on it after 5 minutes to ensure it doesn't burn.

Step 8: Final Touches and Garnish

Add 1 tsp garam masala powder, chopped cilantro, and 1 chopped green chili pepper. Mix well. Cover and cook on low heat for 5 minutes. In a separate pan, heat 1 tbsp oil, fry 8 cashews until golden, then add 10 raisins and fry briefly. Remove the fried cashews and raisins into a separate plate.

Step 9: Serve

Uncover the chicken. Take out the Kashmiri Chicken Masala into a serving dish. Garnish with the fried cashews and raisins on top. Adjust spices and chicken to your liking. Serve hot.

• Heat mustard oil on high heat until smoke appears, then reduce to medium to remove its pungent flavor.

• Add yogurt on low heat to prevent curdling.

• Soaking and grinding cashews and raisins adds a unique sweet and sour flavor, which is essential for Kashmiri chicken.

• If mustard oil is not available, regular cooking oil can be used.

• Tomatoes can be blended instead of chopped for a smoother gravy.