Kashmiri Red Curry Spicy Chicken

Firstly do not get any wrong ideas after reading the dish name. It has nothing to do with state of "Kashmir" instead the word Kashmiri here refers to the dry red Kashmiri chillies. These chillies are not spicy and just have red color which makes one think if this curry is actually spicy!!!! One must try this dish as its quick, easy and does not any exquisite ingredients. Do trust me when I say easy in this case especially. There's no chopping of onions or grinding of tomatoes etc.Now that the economy is hitting hard where onions prices are touching Rs. 70-80 per kg, we need to find creative ways to make our dishes less expensive yet delicious. Its plain and simple.So let's have a quick look at the process.

Ingredients:

1 whole chicken/6 chicken legs

5-6 Garlic

6-7 Whole Dry Kashmiri Red Chilli (Kashmiri red chilli powder also can be used)

2 tbsp Curd

1 tbsp Red chilli powder (I used Kashmiri red chilli powder only to maintain the consistency)

1 tsp Turmeric Powder

1 tbsp Coriander Powder

1 tbsp Ginger Garlic Paste

1  tsp Cumin Powder

1 tsp Garam Masala

2 tbsp Oil

Salt to taste

Coriander chopped

Marination:

In a bowl take washed and cleaned chicken and to it add ginger garlic paste, cumin powder, turmeric powder, red chilli powder, garam masala, coriander powder, curd and salt in the above mentioned proportion. Mix well and keep it aside for minimum of 1 hour and maximum of 4 hours.

Mixture:

In a grinder add the garlic and dry red chillies as per mentioned proportion add little water at first and grind it to a fine paste. Keep adding water if needed to grind it to a paste. keep it aside.

Method:

Take a pan, add oil to it and keep it on medium flame. Once the oil heats up add marinated chicken to it and cook it for 15 minutes while keeping a check in between the intervals. Non stick pan is preferred. 

Do not add water in between as chicken and curd will release its own oil which will be sufficient for chicken to cook. 

Keep a check on chicken which is a must as to avoid any further burning of the pieces.

Once the chicken is half cooked add the garlic and chilli mixture that we prepared to the chicken.

At this stage you can add salt too if in any case you think its less.

Give it a good mix. Make sure the paste has covered all sides of the chicken thoroughly. 

Cover it with a lid and reduce the flame. Let the mixture cook for another good 15 mins. We do not want to end up eating raw chicken so cooking it on low flame will help all the flavors to mix well. The assimilation of spices and salt is a must in any dish. When you take that first morsel in your mouth you should taste a recipe and not chilli or garlic separately.

Remove the lid and check if the gravy is getting dry. If so then add 1 cup of water to the mixture. Now here when you add water you can either pour that one cup of water in the grinder where you grinded garlic and red chilli or also you could pour that 1 cup of water in a bowl in which you marinated the chicken. Make sure all paste/marination is mixed with the water and then add that water to the pan where you have chicken. 

Mix well again. At this point you can add chopped coriander. Simmer the gas and let it cook for another 6-7 mins.

Serve hot with rice or rotis.