Serves 4
Directions
- 1Soak dried chillies in hot water for 20 minutes.
- 2Combine coriander powder, cumin powder, cardamom pods, black pepper, and cinnamon stick in a grinder. Grind.
- 3Add soaked dried chillies, salt, vinegar, garlic cloves, fresh ginger, and green chillies to the grinder. Grind into a paste.
- 4Add a splash of water to the grinder to adjust consistency and grind again.
- 5Marinate chicken thighs with the paste and set aside for at least 20 minutes.
- 6Heat oil in a pan and add mustard seeds. Add sliced onions and cook until golden brown.
- 7Add the marinated chicken to the pan and stir well.
- 8Add chopped tomatoes and Kashmiri chilli powder. Mix well, cover, and cook for 25 minutes on medium heat, checking halfway.
Ingredients
- 8-12 whole Kashmiri dried chillies
- 2 tsp coriander powder
- 2 tsp cumin powder
- 3 whole cardamom pods
- 2 whole cloves
- 1 tsp black pepper
- 2 inch fresh ginger
- 6-8 whole garlic cloves
- 1 tsp salt
- 2 tbsp vinegar
- 1 small cinnamon stick
- water (optional)
- 2-3 tbsp oil
- 1 kg chicken thigh
- 1 tsp mustard seeds
- 2 whole onion
- 2 whole tomato
- 2-4 tsp Kashmir chilli powder
- 3 whole green chilli
Equipment
blendermesh strainermixing bowlpotwooden spooncutting boardknife
Tips
- Kashmiri dried chillies can be substituted with other types of dried chillies.
- If you don't want to stain your grinder with turmeric, add it directly to the curry instead of the paste.
- Marinate chicken for longer than 20 minutes for better flavor, but don't leave it for weeks.
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