Wednesday, February 1, 2017

Kashmiri mirch chicken : Flavorsome and mildly spiced for a cold rainy day

It was a cold rainy day here and I suddenly had a craving for something spicy. The first ingredient that came to my mind was dried Kashmiri chilies (Kashmiri mirch). Now what are they? They are red chilies and they are dried. But a little different from the regular chili or paprika that one may find. In fact this is a typical chili that originates from India and widely used in Indian cuisine. They are different in the sense that they impart a bright red color to the dish, however are not piquant and hot. Thus a perfect chili pepper when we want the heat on a rainy day but not in the mood to burn ourselves with the pungency.

The dish that I prepared is made with chicken but it should not and should of course not be confused with the banal Indian curry that one may call every spicy chili containing red colored dish. It is a tomato based chicken dish flavored with the whole dried Kashmiri chili. I would not say this is a traditional Indian dish, it is rather my take on creating a flavorsome chicken on that cold rainy day.

Ingredients

Sunflower oil : 3 teaspoon
Onion : 1
Garlic : 3 cloves
Kashmiri dried red chilies : 3
Cinnamon stick : 1
Chicken breasts (deskinned) : 600 gram
Powdered spices : 
Cumin powder : 1 teaspoon
Red chili powder : 1 teaspoon
Garam masala : 1 teaspoon
Turmeric powder : 1/2 teaspoon
Tomato puree : 200ml
Salt to taste

Procedure

Chop the onion and garlic into cubes. Pour oil in the pan and place it in medium heat. When it is slightly hot split the Kashmiri red chilies into half and add them to the oil. Add the cinnamon stick. Once the chilies start to crackle add the chopped garlic. When the garlics turn golden in color, add the onions and increase the heat to high. When the onions turn golden add the chicken. 

After few minutes change the sides of the chicken. The chicken should have a slightly golden brown color like the picture. 

Add the powdered spices (cumin, red chili, garam masala and turmeric). 

Sprinkle a little water, this prevents the dried spices from burning and sauté nicely. 

When the spices have fried nicely and the oil has separated from the mixture, add the tomato puree.

Saute nicely and season it with salt and sauté again.

Now add adequate amount of water so that the chicken pieces are half immersed.

Cover and cook in medium heat for 30 minutes. 

Change the sides after 30 minutes. Check the seasoning and add salt if necessary. If the gravy is very dry, add 1/2 cup of water.

Cook in medium for 10-15 minutes. The chicken is done. 

I served it with handmade whole wheat roti (Indian bread). 





  
Printable Recipe


Indian chicken curry

Calories per serving: 250 cal

Kashmiri mirch (dried Kashmiri chilies) are flavorsome chili peppers that give a bright red color to the dish but not hot and pungent. I used them to flavor my Indian curry inspired chicken dish.

Ingredients:
  • Sunflower oil : 3 teaspoon
  • Onion : 1
  • Garlic : 3 cloves
  • Kashmiri dried red chilies : 3
  • Cinnamon stick : 1
  • Chicken breasts (deskinned) : 600 gram
  • Cumin powder : 1 teaspoon
  • Red chili powder : 1 teaspoon
  • Garam masala : 1 teaspoon
  • Turmeric powder : 1/2 teaspoon
  • Tomato puree : 200ml
  • Salt to taste
Instructions:

  1. Chop the onion and garlic into cubes. Pour oil in the pan and place it in medium heat. When it is slightly hot split the Kashmiri red chilies into half and add them to the oil.
  2. Add the cinnamon stick. Once the chilies start to crackle add the chopped garlic. When the garlics turn golden in color, add the onions and increase the heat to high. When the onions turn golden add the chicken.
  3. After few minutes change the sides of the chicken.
  4. Add the powdered spices (cumin, red chili, garam masala and turmeric).
  5. Sprinkle a little water and sauté nicely. When the spices have fried nicely and the oil has separated from the mixture, add the tomato puree.
  6. Saute nicely and season it with salt and sauté again. Now add adequate amount of water so that the chicken pieces are half immersed. Cover and cook in medium heat for 30 minutes.
  7. Change the sides after 30 minutes. Check the seasoning and add salt if necessary. If the gravy is very dry, add 1/2 cup of water. Cook in medium for 10-15 minutes.



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