Kashmir chicken curry

Chef Mireille’s Kashmir chicken curry is published as Dogri Chicken Masala. She identifies it as a Kashmiri homestyle dish from India and credits her version as an adaptation of Sayantani Mazumdar’s recipe.

Cilantro stems are dry-roasted in a skillet, then processed with one portion of the chopped onion, ginger, garlic, ground cumin, ground coriander and fennel seeds to make the masala paste.

Mustard oil is heated in a deep skillet with cinnamon, green and black cardamom, cloves and black peppercorns. The other onion portion is sautéed in this spiced oil until golden brown.

The bone-in chicken pieces and masala paste go into the skillet with turmeric, Kashmiri red chilli powder and chopped tomatoes. The mixture simmers before sugar and salt are added, followed by a further covered simmer.

Lemon juice is stirred through at the end. The chicken cooks with the same ground aromatic mixture and whole spices, giving the dish the layered spice preparation described in Mireille’s recipe.