For me, a homemade meal holds an integral part in keeping a family together, in creating memories and in starting traditions…
I love Chicken Kasha. As long back as I can remember, all our Sunday lunches used to include one big non-vegetarian dish – either a spicy mutton curry (chunks of lamb/goat meat cooked in a fiery hot red gravy with potatoes) or Chicken Kasha. We used to have school from Monday through Saturday and Sunday was the only day that we used to get to chill, sleep in and watch TV for hours. My mom, who doesn’t eat meat, used to whip up elaborate non-vegetarian dishes for Sunday lunch. We all used to sit together and enjoy the feast that my mom would set before us.
I miss those days.
Every time, I make something traditional, I can’t help but remember my growing up days. Life used to be so much simpler and unpretentious back then.
This Chicken Kasha or the Chicken dry Roast recipe is one of my mom’s specialties. Every time she visits me here in the USA, I ask her to make it at least once a week for us and we all love her preparation.
So, what is Chicken Kasha? Kasha means dry roast. So, basically “Chicken Kasha” is a drier, richer and spicier version of chicken curry.
- Chicken 2 lbs. Cut into small pieces and with bone
- 1/2 cup oil or Ghee
- 1/2 cup thick yogurt
- 6/7 dry red chilies
- 3 big red onions chopped
- 2 TBSP ginger and garlic paste
- 3 TBSP Chili powder
- 1 TBSP black pepper
- 1 TBSP coriander powder (available in Indian Stores)
- 1 TBSP cumin powder (available in Indian Stores)
- 2 TBSP curry powder (available in Indian Stores)
- 1 TBSP garam masala powder (available in Indian Stores)
- chopped cilantro
- juice of 1 lime
- salt to taste
- 1 TBSP turmeric powder
- 1 tomato chopped
- 1 TBSP Melted Butter (Optional)
- Clean the chicken well. Add lemon juice and keep it aside.
- Heat ghee in a deep bottomed pan. Once the ghee is hot enough, add the dry red chilies.
- Add chopped onions, chili powder, salt and saute in medium flame until the onions translucent and turn golden brown. Make sure not to burn the onion though.
- Add the ginger, garlic paste, curry powder, cumin powder, coriander powder, chopped tomatoes, yogurt, turmeric, and pepper.
- Cook for few minutes, stirring frequently until the ghee separates from the masala and leaves a nice aroma. You need to make sure that the strong aroma of garlic is gone.
- Add the chicken and give it a good mix.
- Cover the pan and let it cook for close to 15/20 minutes in low flame.
- Check after 20 minutes, if, the chicken has been cooked. If it’s not then cover it again and let it cook in its own gravy for few more minutes.
- Once the chicken is cooked, raise the flame to high and let all the gravy dries up. Again, make sure not to burn it. Keep stirring. Once the chicken is done, sprinkle some garam masala and one more spoon of melted butter, turn off the gas and cover the pan.
- This dish tastes great with steamed rice.