John Myers
Indian Style Braised Chicken
The perfect indian style braised chicken recipe with a picture and simple step-by-step instructions.
- 1 kitchen ready Chicken
- Salt pepper
- 2 tbsp Rapeseed oil
- 2 Onions, chopped
- 4 Cloves of garlic, chopped
- 1 tbsp Ginger, grated
- 1 tbsp Tomato paste
- 1 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 0,75 tsp Coriander, ground
- 0,5 tsp Cayenne pepper
- 400 ml Vegetable stock
- 500 g Sieved tomatos
- 200 ml Cream
- 500 g Potatoes
- 0,5 bunch Parsley, chopped
- Wash the chicken, pat dry and cut into 4 parts. Rub parts with salt and pepper on all sides. Heat the oil in a casserole and fry the chicken pieces over medium heat with the skin side down for about 10 minutes until golden brown. Take out and put on a plate. Now add the onions, garlic and ginger to the saucepan and sauté for about 5 minutes until the onions are golden brown. Stir again and again in between. Add tomato paste, turmeric, cumin, Garam Marsala, coriander and cayenne pepper and stir-fry for about 4 minutes until the tomato paste is lightly roasted. Put the chicken pieces back into the saucepan, add the poultry stock, the tomatoes and the cream and bring to the boil. Season to taste with salt and pepper. Let the whole thing stew over a gentle heat for about 30 minutes. Take out of the pot and detach from the bone. Roughly cut the meat and put it back in the saucepan. Wash the potatoes, quarter or halve, depending on the size and also put them in the pot. Let simmer for another 15-20 minutes. Arrange on deep plates, sprinkle with chopped parsley and serve with basmati rice.
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