Waza Chicken: A Must Try Classic Dish From Kashmir

Ingredients:

• For Marination:
  • 1 kg chicken, cut into pieces
  • 1 cup yogurt (preferably thick)
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • Salt to taste
  • 1 tablespoon lemon juice
• For the Curry:
  • 4 tablespoons ghee (clarified butter)
  • 2 large onions, finely sliced
  • 4-5 cloves garlic, minced
  • 1-inch ginger, finely chopped
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon caraway seeds (shah jeera)
  • 2-3 dried Kashmiri red chilies (soaked in water)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon black pepper powder
  • 2 tablespoons ground almonds (optional for richness)
  • 1 cup water or chicken stock
  • Fresh coriander leaves for garnish

Instructions:

Step 1: Marinate the Chicken

• Prepare the Marinade:
  • In a large bowl, add the yogurt, ginger paste, garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, salt, and lemon juice.
  • Mix well until the ingredients are combined into a smooth marinade.
• Marinate the Chicken:
  • Add the chicken pieces to the marinade, ensuring that each piece is coated evenly.
  • Cover the bowl and let the chicken marinate for at least 2 hours, but preferably overnight for deeper flavors.

Step 2: Prepare the Tempering (Tarka)

• Heat Ghee:
  • In a large, heavy-bottomed pan or wok (known as a "kadhai"), heat the ghee over medium heat. Ghee is a key ingredient in this dish, giving it a rich flavor.
• Saute the Onions:
  • Add the sliced onions to the hot ghee and saut until they turn golden brown and caramelized. This may take 8-10 minutes, and it's important to stir occasionally to prevent burning.
• Add Garlic and Ginger:
  • Once the onions are browned, add the minced garlic and chopped ginger. Stir for a minute until the raw smell disappears.

Step 3: Add Whole Spices

• Add Whole Spices:
  • To the saut ed onions and ginger-garlic mixture, add the cardamom pods, cloves, cinnamon stick, and bay leaf. Stir the spices for a minute to release their flavors.
• Add Cumin, Fennel, and Caraway Seeds:
  • Add the cumin seeds, fennel seeds, and caraway seeds (shah jeera). Let them splutter and become fragrant.
• Add Dried Kashmiri Chilies:
  • Add the soaked Kashmiri dried chilies to the pan and stir them in with the spices. These will add a beautiful color and subtle heat to the dish.

Step 4: Add Ground Spices and Chicken

• Add Ground Spices:
  • Add the ground ginger, cardamom, Kashmiri red chili powder, black pepper, and garam masala. Stir well to combine the spices with the onion-garlic mixture.
• Add the Marinated Chicken:
  • Add the marinated chicken pieces to the pan. Stir gently to coat the chicken with the fragrant spices and onion mixture. Saut for about 5 minutes to seal the chicken pieces and enhance the flavors.

Step 5: Simmer and Cook the Chicken

• Add Almonds (Optional):
  • If you prefer a richer curry, add the ground almonds at this stage, and mix them well with the chicken. This will make the gravy thicker and creamier.
• Add Water or Chicken Stock:
  • Add water or chicken stock to the pan to create a gravy. You can adjust the amount depending on how thick or runny you prefer the curry.
• Simmer the Chicken:
  • Lower the heat and cover the pan. Let the chicken simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld together.
• Check for Salt and Spice:
  • Taste the curry and adjust the seasoning if necessary, adding more salt, chili powder, or garam masala as desired.

Step 6: Garnish and Serve

• Garnish with Fresh Coriander:
  • Once the chicken is tender and the curry has thickened, garnish with freshly chopped coriander leaves.
• Serve Hot:
  • Waza Chicken is best served hot with naan, steamed rice, or Kashmiri saffron rice. It pairs wonderfully with a side of raita (yogurt dip) or pickles for added flavor.

Tips:

• Marinating the Chicken: For best results, marinate the chicken for several hours or overnight to allow the flavors to infuse.
• Spice Levels: Adjust the heat of the dish by controlling the amount of Kashmiri red chili powder and the dried red chilies.
• Ghee: Ghee is essential for the authentic taste of Waza Chicken. Don't substitute it with oil for the best results.

Conclusion:

Waza Chicken is a delectable, aromatic, and rich chicken curry that's perfect for special occasions or family gatherings. With its unique combination of whole spices, yogurt, and ghee, it brings the flavors of Kashmir right to your dining table. Whether you enjoy it with warm naan or fragrant rice, this dish is sure to impress.