As a final touch pour a simple tadka of ghee and a pinch of hing (asofoetida) and more
Kashmiri red chili powder if desired.
~ I used
Kashmiri red chili powder which gives a deep red shade to the chutney.
1 tbsp turmeric 1 tbsp garam masala 2 tsp ground coriander 2 tsp ground cumin 2 tsp kosher salt 2 tsp
kashmiri red chili powder (or 1 tsp cayenne) 4 cloves garlic, minced 1/2» fresh ginger, grated (1/2 tsp ground ginger okay) 1 cup yogurt (coconut yogurt okay) 2 - 3 lbs chicken breast, cut into large chunks
Cook for few minutes on low flame and then add the rest of
the kashmiri red chili powder.
Not exact matches
Now add the dry spices — cumin
powder, coriander
powder, fennel
powder,
Kashmiri red chilli and the regular
red chili powder.
Dry roast the cloves, white peppercorns,
kashmiri red chili, cinnamon, cumin seeds, cool and grind to a fine
powder.
Add all the spices - turmeric,
red chili powder,
kashmiri lal mirch, garam masala, kasuri methi and salt.
Ingredients — Makes about 1 cup 1 tbsp coconut or vegetable oil 1 medium
red onion thinly sliced 2 small tomatoes thinly sliced Salt 1 tsp
Kashmiri chili powder 1 birds eye
chili (optional) or 1 tsp vinegar 1/4 cup fresh grated coconut or unsweetened dry shredded coconut