Do you love Indian cuisine? Either do I, but is it possible for you to taste just one sauce, when you eat it? Maybe Butter Chicken, but I every time I eat some Indian dish, I have to combine it another one. Do you like it this way too? If yes, try my Tikka Masala and Korma recipe!
Serves: 6
Time: 45 minutes
400g chicken breasts
2 teaspoons turmeric
2 teaspoons paprika
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons garam masala
4 tablespoons of white yoghurt
2 teaspoons salt
1 onion
1 clove garlic
about 1cm thick piece of ginger
1 tablespoon tomato paste
1 cup / 250ml water
400g crushed tomatoes
1 tablespoon sugar
100ml cream
step 1
Cut the chicken into big cubes, each around 4–5cm and put them into a big bowl. Add the turmeric, paprika, cayenne pepper, cumin, garam masala, salt and yoghurt. Mix everything and let it chill for about 15–20 minutes.
step 2
Chop the onion, garlic and ginger finely and start to fry everything with 3 tablespoons olive oil. Fry one minute and then add tomato paste. Continue frying and add the meat. Fry about a minute and once the meat is brown, add water, tomatoes and sugar.
step 3
Bring your sauce to boil and let it simmer for 20 minutes. Then add cream and let it simmer for 10 more minutes, until the meat is completely cooked.
step 4
Serve with basmati rice, Naan Bread, fresh coriander, lime and a little of cream.
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