John Myers
Contents
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Ingredients
for the marinade
- 800 g Chicken breast
- 1 teaspoon Ginger paste
- 1 Tablespoon (level) Sweet paprika powder
- 1 pinch Garlic granules
- 1 pinch Salt
- 1 Knife point Chili
- 2 tablespoon Rapeseed oil
For the sauce
- 100 g Cashew nuts
- 10 piece Diced vine tomatoes
- 3 piece Diced onions
- 1 Splash Vinegar
- 1 pinch Garam masala
- 1 pinch Salt
- 2 Teaspoon (level) Indian all-rounder
- 1 pinch Sugar
- 100 Milliliters Cream
- 1 pinch Sweet paprika powder
- 300 Milliliters Water
- 100 g Butter
Instructions
Marinate the chicken
- Cut the chicken breast into pieces, add a little rapeseed oil, paprika powder, salt, chilli, ginger paste and garlic granules. Mix everything together and let it rest in the refrigerator for at least 1 hour (even better overnight). Then fry the marinated chicken pieces in a little rapeseed oil and remove from the pan.
the sauce
- Fry the onions in the roasting fat of the chicken breast for 5 minutes. Add the diced vine tomatoes and cashew nuts. Season with a pinch of salt, a pinch of paprika powder, 2 teaspoons of Indian Allrounder and a pinch of sugar. Add vinegar and water. Simmer for about 20 minutes (I made the rice in between). Finally add Garam Masala.
it goes on like this
- Puree the sauce in a blender or with a hand blender and pass through a sieve again. Put the sauce back in the pan, add the fried chicken and bring to the boil. Add butter. Season again to taste and add a dash of cream. But you can also enjoy it without cream, as the sauce already has a good consistency thanks to the cashew nuts. This food tastes great with rice and flatbread.
Nutrition
Serving: 100gCalories: 175kcalCarbohydrates: 1.8gProtein: 14gFat: 12.5g
