- You have no items in your shopping cart
- Subtotal: ل.ل 0
talanajjarr Posted on Very delicious!
Very delicious!
Ingredients:
1.50 cups full fat yoghurt
2 tbsp lemon juice
1.50 tbsp ground turmerci
2 tbsp garam masala
2 tbsp ground cumin
1 kg chicken breasts/thighs/whatever part you like
113 g unsalted butter
2 medium sized onions (peeled and diced)
4 cloves garlic (peeled and minced)
3 tbsp fresh ginger (peeled and grated or finely diced)
1 tbsp cumin seeds
1 cinnamon stick
2 medium sized tomatoes, diced
to taste
⅔ cup chicken stock
1.50 cups cream
1.50 tsp tomato paste
3 tbsp ground/ finely chopped almonds
Directions:
1
Whisk together the yoghurt, lemon juice, turmeric, garam masala, and cumin in a large bowl. Put the chicken in and coat with the marination. Cover and refrigerate.
2
In a large pan over medium heat, melt butter until foaming. Add the onions and cook, stir frequently until translucent. Add garlic and cumin seeds and cook until the onions brown.
3
Add the cinnamon stick, tomatoes, salt and cook for 10 mns
4
Add chicken and its marination to pan, cook for 5 minutes and then add the stock. Bring the mixture to a boil and then lower heat and simmer for around 30 minutes
5
Stir in the cream, tomato paste, and ginger then simmer until the chicken is cooked through
around 10 to 15 mns
6
Add the crushed almonds and cook for an additional 5 minites.
Enjoy!
Ingredients
1.50 cups full fat yoghurt
2 tbsp lemon juice
1.50 tbsp ground turmerci
2 tbsp garam masala
2 tbsp ground cumin
1 kg chicken breasts/thighs/whatever part you like
113 g unsalted butter
2 medium sized onions (peeled and diced)
4 cloves garlic (peeled and minced)
3 tbsp fresh ginger (peeled and grated or finely diced)
1 tbsp cumin seeds
1 cinnamon stick
2 medium sized tomatoes, diced
to taste
⅔ cup chicken stock
1.50 cups cream
1.50 tsp tomato paste
3 tbsp ground/ finely chopped almonds
Directions
1
Whisk together the yoghurt, lemon juice, turmeric, garam masala, and cumin in a large bowl. Put the chicken in and coat with the marination. Cover and refrigerate.
2
In a large pan over medium heat, melt butter until foaming. Add the onions and cook, stir frequently until translucent. Add garlic and cumin seeds and cook until the onions brown.
3
Add the cinnamon stick, tomatoes, salt and cook for 10 mns
4
Add chicken and its marination to pan, cook for 5 minutes and then add the stock. Bring the mixture to a boil and then lower heat and simmer for around 30 minutes
5
Stir in the cream, tomato paste, and ginger then simmer until the chicken is cooked through
around 10 to 15 mns
6
Add the crushed almonds and cook for an additional 5 minites.
Enjoy!