The Story Behind the Spice:

​

Originating from the northern valleys of the Indian subcontinent, Kashmiri Masala is world-renowned for its vibrant, deep red color and its unique ability to deliver rich, complex warmth without overwhelming heat. Unlike fiercer blends like Durban Masala, this blend focuses on aromatics, making it incredibly versatile, welcoming, and perfect for the diverse culinary palate of Cape Town.

​

Chef's Featured Recipe:

​

Fragrant Kashmiri Chicken & Potato Tray-Bake

​

A high-impact, professional-grade dish simplified for the home kitchen. This recipe utilizes the oven's high heat to caramelize the Kashmiri Masala, creating a deeply aromatic, rich gravy with minimal effort.

 Prep time: 15 mins

 Cook time: 35 mins

 Total time: 50 mins

 Servings: 4

​

Ingredients:

​

The Protein & Base:

 800g Chicken thighs or drumsticks (skin-on ensures maximum juiciness)

 3 medium Potatoes, cut into wedges

 1 large Red onion, thickly sliced

 2 tbsp Olive oil or melted butter

The Kashmiri Marinade:

 2.5 tbsp The Spice Atelier Kashmiri Masala

 1 cup Plain thick yogurt (or buttermilk)

 1 tbsp Ginger-garlic paste

 1 tbsp Fresh lemon juice

 1 tsp Salt (adjust to taste)

To Garnish:

 Fresh coriander leaves

 Lemon wedges

​

Step-by-Step Instructions:

​

1. The Quick Marinade (5 Mins)

In a large mixing bowl, combine the thick yogurt, Kashmiri Masala, ginger-garlic paste, lemon juice, and salt. Whisk until smooth. Toss the chicken pieces in this mixture until they are completely coated.

(Chef's Tip: If you have time, let it sit for 30 minutes, but it’s packed with enough flavor to go straight into the oven!)

2. Prep the Tray (5 Mins)

Preheat your oven to 200°C. On a large baking tray, arrange the potato wedges and sliced red onions. Drizzle with 1 tablespoon of olive oil and toss with a tiny pinch of salt and a half-teaspoon of Kashmiri Masala.

3. Arrange & Roast (35 Mins)

Place the marinated chicken pieces directly on top of the potatoes and onions. Drizzle any remaining marinade over the tray. Roast in the preheated oven for 35 minutes, or until the chicken skin is beautifully charred, crispy, and the potatoes are fork-tender.

4. The Finish

Remove from the oven, garnish generously with fresh coriander, and serve hot with lemon wedges on the side. Pairs beautifully with basmati rice or warm roti.