John Myers
Cooking: Onion Chicken Breast, Indian
The perfect cooking: onion chicken breast, indian recipe with a picture and simple step-by-step instructions.
- 500 g Fresh chicken breast
- 2 Fresh onions
- 100 ml Oil
- 0,5 tsp Ginger seasoning
- 0,5 tsp Garlic spice
- 0,5 tsp Garam masala
- 0,75 tsp Crushed red pepper
- 1 pinch Coriander spice
- 1 pinch Cardamom spice
- 0,75 tsp Salt
- 2 tbsp Tomato paste
- 150 ml Water
- 2 Pointed peppers green
- Wash the chicken, pat dry and cut into bite-sized pieces.
- Peel the onions and chop or cut very finely. Heat the oil in a pan, fry the onions lightly.
- Turn the stove down to medium heat. Now add the spices, finally tomato paste and salt. Steam for a few minutes.
- Then add pieces of chicken breast, stir and fry lightly. (until the pieces are light on the outside and no longer raw)
- Then add the water, set the stove to the lowest setting and let the whole thing simmer with the lid on for about 20 minutes.
- In the meantime, peel the peppers, remove the seeds and cut into small pieces. Then add it to the pan and let it steep for another 5-10 minutes.
- Distribute on plates; Suffice it with bread, as it is good for absorbing / soaking up oil / sauce. (If you like, you can of course also serve another side dish.)
- SPICES: Everyone has a different taste, so you should adjust the amount of spices individually. The amount in the recipes can only be used as a guide. Especially when it comes to salt and spiciness (in this case Pul Biber) the tastes are very different.
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