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
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.