Chicken Do-Piaza

Ingredients for 4 servings:

• 700 g chicken breast
• ½ lemon(s)
• 5 tbsp vegetable oil
• 2 large onions
• 5 garlic cloves
• 2 ½ cm ginger root
• 2 tbsp yogurt
• 2 ½ cm cinnamon stick(s)
• 4 cardamom pods, green
• 4 carnations
• ½ tsp black peppercorns
• ½ tsp turmeric
• 1 tsp chili powder
• 1 tsp coriander powder
• 50 g tomatoes, pureed
• ½ tsp sugar
• 8 shallots
• 1 tsp garam masala
• salt and pepper
• 2 tbsp coriander, chopped
• 1 tomato(s), chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

from India

Cut the chicken fillets into bite-sized pieces, rub them with the juice of half a lemon and half a teaspoon of salt, and let them rest for at least an hour. Peel and dice the onions, garlic cloves, and ginger, then sauté them in 1 tablespoon of vegetable oil for five to six minutes. Let the mixture cool and blend it with the yogurt using a hand blender until it forms a smooth paste. In a large pan or wok, toast the crushed cardamom pods, cinnamon stick, cloves, and peppercorns in 3 tablespoons of oil until the spices begin to release their aroma. Then add the pureed onion mixture and simmer over low heat for five minutes. Add the turmeric, chili powder, and coriander powder, followed by the passata two minutes later. Let the mixture steep briefly. Then add the chicken cubes and cook until their surfaces have firmed. Add a pinch of salt, sugar, and a glass of water, and simmer, covered, for ten minutes. Remove the lid and simmer for another ten minutes. The sauce should have a thick consistency. Dice the shallots and fry them in the remaining 2 tablespoons of vegetable oil until light brown. Briefly add the garam masala, then stir the mixture into the meat. Season to taste with salt and pepper. To serve, garnish the chicken with chopped cilantro and diced tomatoes.