{
  "app": "grocery-shopping",
  "export_type": "notes",
  "version": 1,
  "exported_at": "2026-08-04T22:28:09.963412",
  "notes": [
    {
      "type": "note",
      "title": "Chicken Masala Recipe",
      "content": "Source: https://www.indianhealthyrecipes.com/chicken-masala-recipe/\nRating: 5.0 stars (291 ratings)\n\nINGREDIENTS\n- \u00bd kg chicken ((1.1 lbs, bone-in or boneless) )\n- \u00bd teaspoon red chili powder  ((mild variety like kashmiri or byadgi))\n- \u00be teaspoon garam masala ((or chicken masala))\n- \u00bd teaspoon turmeric ((or haldi))\n- \u00be teaspoon Ginger garlic paste\n- \u00bc teaspoon salt ( or as needed)\n- 2 tablespoons curd ((plain yogurt, optional))\n- 2 tablespoons Oil\n- 1 small bay leaf ((optional))\n- 2  green cardamoms ((optional))\n- 1 inch cinnamon piece ((optional))\n- 2 to 4  cloves ( (optional))\n- 1 cup onions (finely chopped )\n- \u00be teaspoon ginger garlic paste\n- 1 to 2  green chilies ((Thai/ Indian chilies or serrano peppers))\n- \u00bd cup tomato ( puree (or deseeded & finely chopped))\n- \u00be to \u00bd teaspoon Kashmiri red chili powder ((or paprika) (adjust to taste))\n- \u00bd teaspoon Salt ((adjust to taste))\n- \u00be to \u00bd teaspoon garam masala ( (or chicken masala powder, adjust to taste))\n- 1 Handful coriander leaves  ((cilantro or mint leaves (or both), finely chopped))\n\nINSTRUCTIONS\n1. Add chicken to a large mixing bowl. Make sure there is no excess water/ dripping moisture in the chicken. Add ginger garlic paste, turmeric, red chilli powder, salt, yogurt (optional), garam masala or chicken masala.\n2. Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.\n3. Heat oil in a pan or pot. Add the whole spices - cloves, cinnamon, cardamoms and bay leaf. (be careful - they can splutter)\n4. Add green chilies and onions. Saute them on a medium to medium high heat for 5 to 6 mins. Then reduce the heat and saute for a few more minutes until the onions turn golden.\n5. Add ginger garlic paste and saute for a minute, until the raw smell of the ginger garlic goes off.\n6. Pour the tomato puree. Then add salt, red chili powder and garam masala as well.\n7. Saute this very well until the mixture begins to smell aromatic and release some oil. This takes only 2 to 3 minutes.\n8. Add marinated chicken and saute for 4 to 5 mins on a medium to high flame. Turn the flame to completely low and cook covered for 5 mins. (Alternately you can also sear the chicken with 1 tablespoon oil in a separate pan or grill or air fry for 5 mins first & add to the prepared onion tomato masala.)\n9. Add coriander leaves or mint leaves and give a good stir.\n10. Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. For a semi-dry chicken masala, you don't need to add water as the chicken gets cooked in its own moisture.\n11. To make a gravy dish: Add little hot water or coconut milk at the previous step, after adding coriander leaves. Cook until the gravy turns thick & chicken is cooked through. If you intend to use coconut milk, add more red chilli and garam masala when you cook the tomato puree earlier.\n12. Your chicken is fully cooked when the internal temperature reaches to 165 F. The other way is to pierce the chicken with a fork and should be able to pull out the meat easily from the pieces.\n13. Taste test and add more salt or garam masala if you want. You can also add 2 to 3 tbsps. of heavy cream or whipping cream. Garnish with coriander leaves.\n14. Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.",
      "items": [],
      "category": "Recipes",
      "pinned": false,
      "created_at": "2026-08-04T20:05:42.030543",
      "updated_at": "2026-08-04T20:05:42.030558"
    },
    {
      "type": "note",
      "title": "Chicken Masala Recipe",
      "content": "Source: https://www.indianhealthyrecipes.com/chicken-masala-recipe/\nRating: 5.0 stars (291 ratings)\n\nINGREDIENTS\n- \u00bd kg chicken ((1.1 lbs, bone-in or boneless) )\n- \u00bd teaspoon red chili powder  ((mild variety like kashmiri or byadgi))\n- \u00be teaspoon garam masala ((or chicken masala))\n- \u00bd teaspoon turmeric ((or haldi))\n- \u00be teaspoon Ginger garlic paste\n- \u00bc teaspoon salt ( or as needed)\n- 2 tablespoons curd ((plain yogurt, optional))\n- 2 tablespoons Oil\n- 1 small bay leaf ((optional))\n- 2  green cardamoms ((optional))\n- 1 inch cinnamon piece ((optional))\n- 2 to 4  cloves ( (optional))\n- 1 cup onions (finely chopped )\n- \u00be teaspoon ginger garlic paste\n- 1 to 2  green chilies ((Thai/ Indian chilies or serrano peppers))\n- \u00bd cup tomato ( puree (or deseeded & finely chopped))\n- \u00be to \u00bd teaspoon Kashmiri red chili powder ((or paprika) (adjust to taste))\n- \u00bd teaspoon Salt ((adjust to taste))\n- \u00be to \u00bd teaspoon garam masala ( (or chicken masala powder, adjust to taste))\n- 1 Handful coriander leaves  ((cilantro or mint leaves (or both), finely chopped))\n\nINSTRUCTIONS\n1. Add chicken to a large mixing bowl. Make sure there is no excess water/ dripping moisture in the chicken. Add ginger garlic paste, turmeric, red chilli powder, salt, yogurt (optional), garam masala or chicken masala.\n2. Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.\n3. Heat oil in a pan or pot. Add the whole spices - cloves, cinnamon, cardamoms and bay leaf. (be careful - they can splutter)\n4. Add green chilies and onions. Saute them on a medium to medium high heat for 5 to 6 mins. Then reduce the heat and saute for a few more minutes until the onions turn golden.\n5. Add ginger garlic paste and saute for a minute, until the raw smell of the ginger garlic goes off.\n6. Pour the tomato puree. Then add salt, red chili powder and garam masala as well.\n7. Saute this very well until the mixture begins to smell aromatic and release some oil. This takes only 2 to 3 minutes.\n8. Add marinated chicken and saute for 4 to 5 mins on a medium to high flame. Turn the flame to completely low and cook covered for 5 mins. (Alternately you can also sear the chicken with 1 tablespoon oil in a separate pan or grill or air fry for 5 mins first & add to the prepared onion tomato masala.)\n9. Add coriander leaves or mint leaves and give a good stir.\n10. Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. For a semi-dry chicken masala, you don't need to add water as the chicken gets cooked in its own moisture.\n11. To make a gravy dish: Add little hot water or coconut milk at the previous step, after adding coriander leaves. Cook until the gravy turns thick & chicken is cooked through. If you intend to use coconut milk, add more red chilli and garam masala when you cook the tomato puree earlier.\n12. Your chicken is fully cooked when the internal temperature reaches to 165 F. The other way is to pierce the chicken with a fork and should be able to pull out the meat easily from the pieces.\n13. Taste test and add more salt or garam masala if you want. You can also add 2 to 3 tbsps. of heavy cream or whipping cream. Garnish with coriander leaves.\n14. Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.",
      "items": [],
      "category": "Recipes",
      "pinned": false,
      "created_at": "2026-08-04T21:36:36.609380",
      "updated_at": "2026-08-04T21:36:36.609393"
    },
    {
      "type": "note",
      "title": "Chicken Masala Recipe",
      "content": "Source: https://www.whiskaffair.com/chicken-masala-recipe/\nRating: 5.0 stars (8 ratings)\n\nINGREDIENTS\n- 2 pounds bone-in skinless chicken  (1 kg, cut into 1 and \u00bd inch pieces)\n- 1 teaspoon salt\n- 1 teaspoon Kashmiri red chili powder\n- \u00bd teaspoon turmeric powder\n- 1 tablespoon ginger garlic paste\n- 1 tablespoon lime juice\n- 2 tablespoons whole coriander seeds (dhaniya seeds)\n- 4-5  cloves (laung)\n- 8-10  black peppercorns (kali mirch)\n- 1 inch piece of cinnamon stick (dalchini)\n- 3-4  green cardamoms (hari elaichi)\n- 1 teaspoon cumin seeds\n- 1 tablespoon Kasuri methi\n- 5 tablespoons mustard oil (divided, or any other cooking oil)\n- 2-3  whole dry red chilies (stalks removed)\n- 1 cup chopped red onions\n- 1 cup pureed fresh tomatoes (or 4 tbsp tomato paste or \u00bd cup canned tomato puree)\n- 2-3  green chilies (slit in half)\n- 2 teaspoons Kashmiri red chili powder\n- \u00bd teaspoon turmeric powder\n- 1 teaspoon salt (or to taste)\n- \u00bd cup plain yogurt (dahi, curd) (whisked)\n- 2 tablespoons chopped cilantro (fresh coriander leaves)\n\nINSTRUCTIONS\n1. Wash the chicken with water and transfer the pieces to a large mixing bowl.\n2. Add salt, red chili powder, turmeric powder, ginger garlic paste, and lime juice to the bowl and mix well using your fingers.\n3. Cover the bowl\u00a0with a lid\u00a0and\u00a0set it aside.\n4. Add coriander seeds, cloves, black peppercorns, cinnamon, green cardamoms, cumin seeds, and Kasuri methi to a skillet.\n5. Dry roast on low heat until fragrant and slightly browned (1-2 minutes).\n6. Remove the skillet from the heat and let the ingredients cool down for 5 minutes.\n7. Transfer them to a grinder and grind to make a fine powder. Set aside.\n8. Heat 3 tablespoon mustard oil in a large wide pan over medium-high heat.\n9. Add the marinated chicken to the pan and cook for 8-10 minutes until lightly browned. Flip a few times while cooking.\n10. Remove the chicken pieces to a plate and keep aside.\n11. Add the remaining 2 tablespoon oil to the same pan and heat over medium-high heat.\n12. Once the oil is hot, add dry red chilies and onions. Cook for 8-10 minutes until the onions are golden brown.\n13. Stir at regular intervals while cooking.\n14. Add tomatoes and green chilies and cook for 3 minutes.\n15. Now add red chili powder, turmeric powder, salt, and the spice mix you made earlier and cook for 2-3 minutes until the oil starts to separate from the sides of the pan.\n16. Add yogurt and cook for 2-3 minutes.\n17. Now add the chicken pieces back to the pan and mix well.\n18. Reduce the heat to low.\n19. Cover the pan with a lid and cook for 30-35 minutes or until the chicken is cooked well.\n20. Stir a few times while cooking.\n21. Check for salt and add more if needed.\n22. Add some water if you like thinner gravy and cook for 2-3 minutes.\n23. Garnish with cilantro and serve hot.",
      "items": [],
      "category": "Recipes",
      "pinned": false,
      "created_at": "2026-08-04T21:37:02.827323",
      "updated_at": "2026-08-04T21:37:02.827335"
    }
  ]
}