John Myers
Cooking: Chicken in Yogurt Sauce, Indian
The perfect cooking: chicken in yogurt sauce, indian recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 150 g Yogurt
- 2 tbsp Tomato paste
- 1 Clove of garlic
- 1 cm Fresh ginger
- 2 Cardamom green
- 2 Black peppercorns
- 2 tsp Garam masala
- 1 tsp Espelette pepper
- 1 tsp Black cumin
- 1 tsp Salt
- 1 Fresh onion
- 4 tbsp Butter
- 1 tbsp Oil
- 250 ml Water
- 1 Pointed peppers green
- 1 tbsp Fresh coriander
- 50 ml Cream
- Wash the chicken breast, pat dry and cut into bite-sized pieces.
- Peel the garlic and cut into small pieces. Peel and grate the ginger. Mash the cardamom and peppercorns.
- Mix the yoghurt with tomato paste and all the spices (including garlic and ginger). Add the chicken pieces and marinate for at least 30 minutes.
- Peel the onion and chop or chop. Heat the butter and oil in a pan and sauté the onion.
- Then add the chicken pieces including the marinade / sauce to the pan and fry them.
- Pour in the water, stir, bring to the boil and cook over a low heat with the lid on for about 30 minutes.
- Peel the pointed peppers and cut into small pieces. Chop the coriander.
- Add the paprika and cream to the pan.
- Let stand without the lid for about 10-15 minutes. Finally add the coriander.
- We had rice with it.
- GARAM MASALA recipe in my KB: ….. Spice: Garam Masala …..
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