Kashmiri Chicken

This is one of my favorite ways to prepare chicken.The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.

Ingredients :

• 2 medium size red onions
• 1 lb. boneless chicken breast or chicken thighs.
• 3 teaspoonfuls. “Pathak’s” Kashmiri Masala paste
• 2 teaspoonfuls. Tomato paste
• ¼ teaspoonfuls ground cinnamon
• 3 tablespoonfuls combination garlic / ginger paste
• 6 oz. chopped Cilantro
• 1 tsf sugar
• 1 to 2 teaspoonfuls salt as desired
• 1 to 2 tsf crushed red pepper for extra desired hotness. 
• 2 teaspoonfuls cumin seeds
• ¼ teaspoonfuls clove powder

Method:::

1. Finely chop the two red onions and sauté them on medium heat in Olive oil until browned. 
2. Then add the tomato paste, Kashmiri Masala paste, garlic- ginger paste, ground cinnamon, sugar, red pepper and the salt and mix these up over medium heat into a thick paste for about 2 to 3 minutes.
3. Then add one pound of chicken meat that is cut up into cubes into this mixture. Cover and cook for about 20 minutes over medium heat.
4. Stir this frequently to blend all the ingredients together. 
5. When cooked in about 30 minutes add the chopped cilantro and mix it into the gravy.
6. Use salt, sugar or red pepper at the end to fine tune the taste to your liking.
7. Total cooking time from scratch to finish should be no more than 45 minutes.
8. Serve hot when cooked and eat with rice or Nan. Sliced off the vine tomatoes dribbled with some olive oil and basil paste goes very well with this dish.