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- เผยแพร่เมื่อ 13 ก.ย. 2024
- This is a traditional spice blend for making Sorpotel. Make it ahead and store it in the fridge. Here are the ingredients and steps to make this recipe!
Ingredients
Masala
25 Red Kashmiri Chillies
6 cloves
10 peppercorns
1 inch piece cinnamon
1 tsp Cumin seeds
1 tsp Turmeric
8 cloves garlic
1” piece of Ginger
1 small ball of tamarind soaked in 1 cup water
1 cup vinegar
2 lbs Boneless Chicken Thigh - untrimmed with fat is better
1 lbs Beef or Goat liver
8 cloves
4 sticks of cinnamon
6 peppercorns
4 cups water
Salt
1 onion finely chopped
Salt
1 tbsp Garlic cloves julienne
1”piece Ginger julienne
2 green chillies slit horizontally
Instructions
Grind the cleaned Red Chillies, cloves, peppercorns, cinnamon, cumin seeds and turmeric to a powder and then add the wet ingredients garlic & ginger and grind them with have the tamarind water
Add 1/2 a cup of the Vinegar. Grind and keep scrapping. Add the other ½ cup of the vinegar water and grind again
Heat some oil and add some cloves, cinnamon and peppercorns. Render the fat of the Chicken thigh
Flip the Chicken over, and cook it in batches so you don’t over crowd the pan
Add a little bit of salt and 2 cups of water
Cover and bring to the boil and cook for about 10 to 15 minutes, turning the chicken in between
Once the Chicken is cooked, remove this and leave aside to cool and save the stock.
Wipe down the saute pan, add more oil, more cloves, cinnamon and peppercorns and saute the liver. Just be careful with the heat because the liver can blacken quite quickly, turn it over
Add salt, 2 cups of water to the pan, cover and cook for about 15 - 20 minutes, remove and cool. Reserve this stock as well
Using a sharp knife, cut the cooked and cooled Chicken into small cubes
Do the same with the Liver. Don’t be worried if you notice some pinkness in the middle, just slice it and zap it for 30 secs in the microwave
Wipe down my saute pan again and to add some julienne of ginger and garlic followed by 2 green slit chillies, just keep these aside as we will use it as a garnish later
Add more oil followed by I cup of finely diced red onions as soon as they turn color a little bit, add the Chicken and Liver cubes and saute them together
Add all the Sorpotel Masala and let it cook. Mix it together with the meat cubes and mix well
Add 1 cup of water to your food processor and add this into your pan. You don’t want to waste any of that masala
Add the final ½ cup of Tamarind water and mix well.
Add the stock of the Chicken, but discard any of the fat that’s floating at the top.
Also going to add about a ½ cup of the Liver stock. I’m not using all of it as I want to preserve that nice red color
Taste for salt and add as much as needed. Cover and cook on a slow flame, stirring frequently so the gravy does not burn at the bottom
Garnish your Sorpotel with julienne of Ginger and Garlic and the green chillies
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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Spectacular!
Thank you!
This receipe is too good.keep posting
Thanks a lot Mark - I will!
Karen I love u and your amazing recipes You deserve 1 million subscribers 😘😘😘
AWWWW TYYYY xo
Thank you for the recipe chefy🙏🏾 deu borem karum
+Jenie Priyanka awoiss thanks!
Thank you so much 💓
You're welcome 😊 enjoy!!!
I will try the recipe
Let me know how it goes!
Instead of Goa vinegar can I use regular vinegar?
You sure can, if you can, try to find Malt or Red Wine Vinegar!
Please inform the masala is for how much proportion of meat ...... As I wanna know for 5-10 kgs.....
Hi Margaret, it's mentioned in the description
hi ,in Ur masala u said that 2 lbs boneless chicken thigh,untrimmed with fat is better and also u said ,1 lbs best or goat liver. that only I didn't understand. plz explain to me. by
+Alshamiya Shamiy which part you didn't understand? Use the chicken with the fat together with the liver.
Love your recipes! Please tell me which type of spice blender you are using and where I may be able to purchase it? I'm located in Los Angeles, CA. Many thanks. Peace!
Hey Bella! I use a Sumeet as I've had that forever, but any strong motor will work!
Kravings - Thanks so much for your reply, I'll look into it! Peace!
Thank you
So welcome!
How long can you store the masala? Refrigerate it?
I'd day weeks!
How do you get those overhead shots?
Hey Christian! I have an extension on my tripod!
I REALLY THOUGHT SOMEONE STOOD ABOVE YOU
@@ricardoafonso7563 lol
What is this? A Mixed meat SORPOTEL Masala?
Not sure what you mean by mixed meat sorpotel masala
@@KravingsFoodAdventures You have chicken thighs, goat liver/heart, is this your version? As far as I know authentic Sorpatel is made with pork meat.
Hey Joss, yes it is made with Pork meat and liver. This is made with Chicken and Beef liver for those who can't eat or get Pork meat. I've mentioned this in the video. This combination is the closest to the original. Besides the protein, the spice base is 100% original.
is this chicken sorpatel or pork sorpatel.
+Alshamiya Shamiy Chicken & Beef. If you watch the video, I have descriptions as well.
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AM I ALLOWED TO SAY SORPORTEL IS FOR PORK ONLY ?
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@@ricardoafonso7563 yeah right...even I was confused.
There's always room to experiment - there are many people that don't eat or get pork. Look what happened to Vindalho!
There's always room to experiment - there are many people that don't eat or get pork. Look what happened to Vindalho!