Aromatic spices and caramelized onions make this dish special. Serve with boiled rice or spicy bread.
It is necessary
- - 500 g chicken breast fillet;
- - 450 g onions (cut into slices);
- - onion head (finely chop);
- - 4 cloves of garlic (crush the cloves);
- - 2 tbsp. tablespoons of ginger root (grated);
- - 1 teaspoon of ground turmeric;
- - 1 teaspoon of a mixture of spices "garam masala";
- - 1 tbsp. a spoonful of ground chili;
- - 1 tbsp. a spoonful of ground coriander;
- - 1 tbsp. a spoonful of ground cumin;
- - 1 teaspoon of salt;
- - 6 pods of cardamom;
- - 400 g of natural yogurt;
- - 2 tbsp. spoons of fresh coriander for garnish.
Instructions
Step 1
Cut the chicken fillet into 2.5 cm pieces. Heat 2 tablespoons of oil in a small frying pan and fry the onion in it over high heat for 10 minutes, stirring frequently. The onions should turn brown. Remove the onions with a slotted spoon from the pan and set aside for a while.
Step 2
Add 2 more tablespoons of oil to the skillet and fry the chicken in it over medium heat for 5 minutes, turning over. When the chicken is golden brown, transfer to a plate.
Step 3
Pour the remaining oil into the pan, add the chopped onion. While stirring, add garlic, ginger, turmeric, garam masala, chili powder, coriander, cumin, salt and cardamom. Cook all for 1 minute, stirring all the time. Add yogurt and cook for another minute, then transfer the chicken back to the pan. Cover and simmer over low heat for half an hour.
Step 4
Add the previously sautéed onions to the dish, cover and simmer for another 10 minutes. Place the dish on 4 plates, garnish with coriander and serve.
