This is a recipe from my family friend Andy Goldstein – it makes an incredibly flavorful chicken curry dish, with a spicy homemade red sauce. Sourcing fresh spices is key, as the dish relies on the bright flavors of Serve with naan, raita, and rice. Adapted from Steffi’s Recipes.
- 1 kg chicken (preferrably on the bone, but boneless thighs will also work)
- 10 kashmiri chilies (whole)
- 1 T coriander seed
- 2 t cumin seed
- 1 t fennel seed
- 1 T peppercorns
- 1 T chilli flakes
- 2″ piece of ginger, chopped coarsely
- 4 cloves garlic, chopped coarsely
- 2 T lemon juice
- 1 t salt
- 1/2 t tumeric powder
- 1/4 c yogurt
- 1/4 c ghee
- 1 onion, diced
- 2 t jaggery (or brown sugar)
- 2 T butter
- To make curry paste, dry roast whole kashmiri chilies over medium-high heat until golden brown and fragrant. Remove and set aside.
- In the same pan, combine coriander, cumin, fennel, peppercorns, and red chilles, and roast until fragrant. Immediately transfer to a plate to let cool (this prevents the seed from burning).
- Combine roasted spices, ginger, garlic, lemon juice, turmeric, salt, and 2 T water in a blender or spice grinder. Grind into a smooth, thick paste, then combine with yogurt.
- Clean chicken, cut into medium sized pieces, and toss with masala sauce. Marinate for at least 1 hour.
- Heat 1/4 c ghee in a large saucepan over medium heat, add diced onion, and cook until onions are translucent, about 10 minutes.
- Add chicken pieces, then add jaggery and butter, and stir to combine – cook until chicken is fully done (15-20 minutes or 165F).