PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Chicken Recipes ,
Savory Recipes ,
CUISINE
Asian Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
The Marinade
-
0.25
cup
plain yoghurt
-
2
tsps
garam masala
-
2
tsps
paprika
-
0.5
tsp
ground black pepper
-
0.5
tsp
ground coriander
-
1
lb
chicken breasts cubed
-
The Sauce
-
3
Tbsp
Vegetable oil
-
1
tsp
cumin seeds
-
1
large onion chopped
-
1
Tbsp
minced garlic
-
1
Tbsp
freshly grated ginger
-
2
medium tomatoes diced
-
0.5
cup
tomato paste
-
0.25
cup
water
-
1
tsp
garam masala
-
0.5
tsp
ground coriander
-
0.5
tsp
ground turmeric
-
0.5
cup
cream
-
0.5
tsp
salt or to taste
- In a large bowl, add the marinade ingredients and combine.
- Add the cubed chicken and toss to coat.
- Refrigerate for 2 hours, covered.
- In a large saucepan, heat the oil, then toast the cumin seeds for 3 minutes or until aromatic.
- Stir in the onion and saute until soft.
- Add the garlic and ginger and cook until onion starts to brown.
- Add the chicken and combine.
- Stir in the tomatoes, tomato paste and water and cook for about 10 minutes,
- Add the garam masala, coriander and turmeric.
- Stir in the cream and combine.
- Cover and simmer for another 10 minutes.
- Season with salt to taste.
- Serve over rice.
KEYWORD
not defined