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
Dry roast the cloves, white peppercorns,
kashmiri red chili, cinnamon, cumin seeds, cool and grind to a fine powder.
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.
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