Dogri Chicken Masala
Dogri Chicken Masala is a homestyle chicken curry from the North Indian state of Kashmir. I learned this recipe when I was in India.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- a small handful of cilantro stems
- 2 chopped onions separated
- 1 " piece of ginger
- 5 cloves garlic
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon fennel seed
- 2 teaspoons mustard oil
- 1 cinnamon stick
- 4 green cardamom pods
- 2 black cardamom pods
- 4 cloves
- 5 black peppercorns
- 1 1/2 pounds chicken with bone cut into bite size pieces
- 1 teaspoon ground turmeric
- 1 teaspoon Kashmiri red chile powder
- 3 chopped tomatoes
- 1 teaspoon sugar
- salt to taste
- 1 teaspoon lemon juice
- 1 teaspoon garam masala
In a dry skillet, roast cilantro stems.
In a food processor, combine cilantro stems, 1 of the onions, ginger, garlic, cumin, coriander and fennel.
In a deep skillet, heat mustard oil. Add cinnamon, green cardamom, black cardamom, cloves and peppercorns. Fry until it becomes fragrant.
Add onion and saute until it becomes golden brown.
Add chicken and masala paste from the food processor. Add turmeric, chile powder and tomatoes. Simmer for 15 minutes.
Add sugar and salt. Simmer, covered, for 15 minutes.
Add lemon juice. Stir to combine.
Calories: 305.88kcal | Carbohydrates: 10.89g | Protein: 22.75g | Fat: 19.18g | Saturated Fat: 5.16g | Sodium: 537.13mg | Fiber: 2.77g | Sugar: 4.28g