Indian Chicken – Detailed recipe cooking. 
Time: 1 hour. 40 min Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. skinless boneless chicken breast fillet
- 1 tbsp. milk natural yogurt
- 3 large garlic cloves
- Grated piece of ginger (2.5 cm.)
- 8 fruits crushed by the reverse side of the cook knife cardamom
- 1 tbsp. l curry powder
- 1/2 tsp dried chili peppers flakes
- 2 tsp ground coriander
- 1 tbsp. l sweet paprika
- 2 tbsp. l honey
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp. l vegetable oil
- 1 medium onion chopped medium the size
- 3 tbsp. l tomato paste
- 2 tbsp. low-fat cream (10-12%)
- Basmati Rice for Serving
Recipes with similar ingredients: chicken breasts, onions, garlic, ginger root, chili pepper, tomato paste, yogurt, cream, cardamom, curry, red pepper flakes, coriander, paprika, rice basmati honey
Recipe preparation:
- Cut chicken breasts into large pieces of 5×5 cm. Mix yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, pepper and mix thoroughly. Put the chicken pieces in the yogurt mixture, cover and place in refrigerator for at least an hour or overnight. Before cooking bring to room temperature.
- Heat in a large frying pan over medium heat. vegetable oil. Put onions and fry until transparent. Add tomato paste, mix until it is even will spread, then pour in the cream. Put the chicken in the pan and marinade, mix well and bring the mixture to a boil. Reduce fire so that the liquid boils slightly. Cook for about 15 minutes. until the chicken is no longer pink in the middle, but still will remain soft and juicy. Serve immediately with basmati rice.
