Kashmiri Chicken

Ingredients

Spice base

• 3 tbsp melted ghee (or rapeseed, canola) oil
• 2 ½ cm piece cinnamon stick
• Seeds from 3 green cardamom pods
• 2 cloves

Aromatics and base

• 1 onion (small), very finely chopped
• 1 tbsp garlic and ginger paste
• 2 tbsp ground almonds
• ½ green bell pepper, thinly sliced

Curry seasoning

• 1 ½ tsp Mixed Powder (or curry powder)
• ½ tsp Kashmiri chilli powder
• 70 ml (¼ cup) tomato purée
• 500 ml Curry Base Gravy
• 1 tsp tamarind concentrate

Protein and finish

• 800 g Pre-Cooked Chicken
• ½ banana, sliced into coins
• 2 tbsp raisins (optional)
• 2 tsp smooth mango chutney
• 3 tbsp plain yoghurt
• Salt, to taste
• Coriander (cilantro), to garnish

Method

Stage 1 - Temper Spices and Build Base

1. Heat the oil in a large frying pan over medium-high heat.
2. Add cinnamon stick, cardamom seeds and cloves; infuse for about 30 seconds.
3. Add onion and fry for about 5 minutes until soft and translucent.
4. Stir in garlic and ginger paste plus ground almonds; simmer for about 30 seconds.
5. Add bell pepper and cook for 1 minute.

Stage 2 - Add Spices and Sauce

1. Add mixed powder and Kashmiri chilli powder; stir to combine.
2. Add tomato purée and half the base curry sauce; bring to a simmer.
3. Stir in tamarind concentrate and simmer, adding more base sauce as needed.
4. Scrape caramelized bits from pan sides into the sauce for extra flavor.

Stage 3 - Add Chicken and Finish

1. Stir in tandoori chicken tikka; cook until heated through (about 2 minutes).
2. Add banana coins, raisins (if using), and mango chutney; simmer until desired consistency.
3. If too thick, add additional base sauce or stock; if too thin, simmer until reduced.
4. Whisk in yoghurt, 1 tablespoon at a time.
5. Season with salt and garnish with coriander.