Chicken in the Indian
The secret of this dish, although what’s the secret if it is disclosed, therefore, correct to say so: it is no secret that spices give the dish flavor and aroma. This recipe is quite simple and is not more than 30 minutes, and Eastern spices give it a unique taste.
340 g chicken fillet (cut into cubes);
2 tbsp. butter;
2 medium onions (finely chopped);
1 tbsp grated fresh ginger
1 clove garlic (crushed with a garlic press);
2 tsp ground coriander seeds;
1 tsp of chili powder;
¼ Tsp turmeric;
1 tsp fine-grained sea salt;
2 tomatoes, chopped;
1 tbsp tomato paste;
1 tsp garam masala (mixture of spices);
250 ml of milk;
3 tbsp cream;
chopped fresh cilantro.
If there is no store of Oriental spices, garam masala will have to do it yourself, which, however, is not so difficult, because all the spices included in the composition sold in any stores.
4 tbsp coriander seeds;
2 tbsp Indian cumin;
2 tbsp black pepper;
2 tsp of cardamom seeds;
2 tsp cloves;
2 sticks cinnamon length of 5 cm
Each spice separately, fry in a cast iron pan until until the spices darken and start to emit a characteristic smell. Then all the spices, mix and grind.
In a large skillet, melt the butter, add the onion and fry until Golden brown, about 5-6 minutes. Add the ginger, garlic, coriander, chili powder, turmeric and 1 teaspoon of salt and sauté for another minute.
Add the tomatoes and tomato paste, simmer for 3-4 minutes, stirring occasionally. Remove from heat and stir all the immersion blender until smooth.
Then put back on medium heat, add the milk and chicken. Simmer about 15 minutes until tender, stirring occasionally.
When the chicken is ready, remove the lid and simmer for another 2 minutes. Add garam masala and cream, mix well and remove from heat, without boiling.
Sprinkle with chopped coriander. Garnish well suited boiled rice.
स्वादिष्ट खाना (sadist Khan!), dude!