Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute.
Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly.
Add the chicken and simmer over a very low heat until all the yogurt has been absorbed.
Meanwhile, cut the onions into 2.5cm/1inch pieces then add to the pan and cook for 3-4 minutes.
Add the tomatoes, mix well and cook for a further 5 minutes.
|Chicken Breasts Cut 1 Inch Pieces||675g/1 ½|
|Chilli Powder||1 Teaspoon|
|Coriander Seeds||1 Teaspoon|
|Cumin Seeds||1 Teaspoon|
|Ginger Paste||2 Teaspoons|
|Garlic Paste||2 Teaspoons|
|Corriander - Chopped To Garnish||As Required|
To serve - transfer to a heated serving dish and garnish with chopped coriander.
See How To Cook Your Favourite Curry Recipes at:
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.