Chicken kassa
A spicy dry- semi gravy chicken preparation.
Ingredients
- 300 gram chicken boneless, breast cubes
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 and 1/2 tsp thick yogurt
- 2-3 tsp refined oil
- 1/4 tsp chilly powder
- 2-3 tsp All purpose indian onion tomato curry paste see blog section
- 1/2 bayleaf
Instructions
- Mix all the other ingridients with the chicken.
- Marinade in the fridge for at least 4 hours and 6 hours max.
- Heat the pan and add the marinated chicken.
- Stir on a high flame for 5- 10 minutes. Chicken should be slightly bowned.
- Add 200-300 ml hot water.
- Cook again for 15 minutes.
- Make sure after 15 mins there is a dry- thick semi gravy consistancy. That is the consistency of a kassa dish.
Notes
- The cooking time for breast should be 25 minutes max.
- For thigh, its around 35 minutes max.
- Always avoid tight, springy over cooked chicken.
- Kassa is always dry or thick semi gravy