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
One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.