Chicken Taj Mahal

Ingredients for 4 servings:

• 6 cloves garlic
• 7 cm ginger root, peeled
• 2 chili peppers
• 1 tbsp mustard seeds
• 1 tbsp paprika powder
• 2 tsp cumin, ground
• 2 tsp coriander powder
• 3 tbsp spice mix (garam masala)
• 200 g natural yogurt
• 4 medium-sized onions, peeled and thinly sliced
• 1 tbsp butter
• 2 m.-sized chicken breasts (or put) cut into cubes
• 2 tbsp tomato paste
• 1 handful of cashew nuts or almonds, ground
• 1 can coconut milk
• 1 handful of coriander leaves, chopped
• 1 lime(s)
• ½ liter of water
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

who likes Indian cuisine will love it

Finely grate or chop the garlic and peeled ginger, then mix with the finely chopped chilies. Roast the mustard seeds in a pan without any fat until they start to pop. Add the mustard seeds to the garlic and ginger mixture and mix together with the paprika, cumin, coriander, and 2 tablespoons of garam masala. Pour half of this mixture into a bowl and mix with the yogurt. Let the diced meat simmer for 1-2 hours. Melt the butter in the pan, add the onions and the rest of the spice mix, and sauté gently for about 15 minutes, without letting them overbrown. Stir in the tomato paste, ground nuts, water, and salt, and simmer for a few more minutes. Once the sauce has reduced to a smooth consistency, remove the pan from the heat and set aside. Fry the marinated chicken in a grill pan lined with baking paper at 150-160°C for about 30 minutes. Then return the sauce to the heat and stir in the coconut milk and the remaining garam masala. Season to taste and adjust seasoning if necessary. Bring to a boil briefly, then remove from the heat and add the chicken. Season again, sprinkle with chopped coriander, and drizzle with lime juice. Serve with rice of your choice, poppadoms, or naan bread.