Chicken in tomato and onion sauce

Ingredients for 4 servings:

• 500 g chicken breast, diced
• 4 onions, cut into rings
• 1 tbsp garlic, finely chopped
• 1 ½ tbsp ginger, finely chopped
• 1 stalk(s) cinnamon
• 4 cardamom pods, green
• 1 tbsp salt
• 1 tsp cayenne pepper or chili
• 1 tbsp cumin, ground
• 4 tomatoes, finely chopped
• ½ liter of water
• 2 tbsp coriander greens, chopped
• ½ tbsp turmeric
• possibly crème fraîche or sour cream

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Indian (Murgh Masala)

Briefly sear the chicken on all sides in the oil, then remove from the pan. In the same pan, sauté the onion rings for 15 minutes over low heat. Add the garlic, ginger, and spices, and sauté everything together for 5 minutes. Now add the meat back in. Stir in the tomatoes and pour in the water. Cover and simmer on low heat for about 30-45 minutes, until the liquid has thickened. Remove the lid 10 minutes before the end of the cooking time if necessary. Finally, stir in the fresh coriander leaves. If you like, you can also refine the dish with 1-2 tablespoons of sour cream, crème fraîche, etc. Serve with basmati rice. It tastes even better if you prepare the dish 2-3 hours in advance, or a day in advance.