This aromatic chicken dish is infused with bold spices like cardamom, black pepper, and cinnamon, creating a rich and flavorful meal perfect for any occasion.
450gboned and skinned chicken breastssliced into 3 mm thick pieces
To cook the chicken:
150gonionssliced into fine half-rings
3tablespoonscorn or olive oil
1mediumstick cinnamon
8whole cardamom pods
½teaspoonground cumin
½teaspoonground coriander
4tablespoonsnatural yoghurt
5tablespoonsgrated tomato
1teaspoonsalt
¼teaspoongaram masala
3teaspoonslemon juice
Instructies
Prepare the marinade: In a blender, combine the chopped onion, ginger, garlic, salt, cayenne pepper, black pepper, and water.
Blend until smooth, scraping down the sides as needed.
Place the sliced chicken in a bowl and coat well with the marinade.
Cover and refrigerate for at least 30 minutes (up to 3 hours for more flavor).
Cook the chicken: Heat 3 tablespoons of oil in a non-stick pan over medium-high heat.
Add the cinnamon stick and cardamom pods, stirring for about 10 seconds.
Add the sliced onions and fry for 6–7 minutes, stirring continuously, until they turn reddish-brown.
Stir in the cumin and coriander, followed by the natural yoghurt, adding one tablespoon at a time and stirring until absorbed.
Add the grated tomato and cook for another minute.
Reduce the heat to medium and add the marinated chicken along with the marinade.
Stir and cook for about 3–4 minutes, or until all the chicken pieces turn white.
Pour in 175 ml (6 fl oz) water, then add salt, garam masala, and lemon juice.
Stir well and bring to a gentle simmer.
Reduce the heat to low and cook uncovered for 2–3 minutes, stirring occasionally.
Remove the whole cinnamon stick and cardamom pods before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve this spiced chicken with basmati rice or warm naan to soak up the flavorful sauce.Wine Advice:Pair this aromatic dish with a medium-bodied white wine such as a Gewürztraminer or a dry Riesling to complement the warm spices.