People who are unfamiliar with Indian cuisine differentiate between mild or spicy curry powder, those who have entered little by little could already tell us some masala or curry such as tandoori or tikka masala, then come some more experts and They will talk about Madras or Balti and thus moving up the ladder we will reach those who know this great unknown: Kashmiri
As the name indicates, it comes from the Kashmir region, it is an essential type of curry in that somewhat conflictive part of India and that must be why the liveliness and spicy touch is so characteristic.
From a basic combination of garlic, ginger and coriander and a lot of chili, you can try to make the traditional dish known as Kashmiri Murgh (chicken) just by sautéing a little onion, adding a spoonful of pasta, chicken, very finely chopped tomatoes. and water, we leave it for about 20 minutes and decorate with sprinkled cilantro.
In 295g format
