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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Very popular dish. You will like this one, yogurt, cream and almonds make this a bit special. I have cooked this many times always with success, there's never any left over. Ingredients:
2 1/2 lbs skinless chicken breasts, and cubed |
5 fluid ounces plain yogurt |
2 ounces ground almonds |
1 1/2 teaspoons chili powder |
2 bay leaves, crumpled up |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1 teaspoon garam masala |
4 green cardamoms |
1 teaspoon fresh gingerroot, chopped |
1 garlic clove, crushed |
14 ounces canned tomatoes |
1 1/2 teaspoons salt |
6 tablespoons butter |
1 tablespoon oil |
2 onions, sliced |
4 tablespoons single cream |
2 tablespoons fresh coriander leaves (optional) |
Directions:
1. Blend together the yogurt, almonds, spices, ginger, garlic salt and tomatoes.
2. Pour the mixture over the chicken and set aside.
3. In a wok melt the butter with the oil and fry the onions for 3 minutes.
4. Add the chicken and spices and stir fry for 10 minutes.
5. Add half of the coriander leaves if using. Mix well.
6. Pour in the cream, stir.
7. Serve garnished with the remaining coriander leaves.
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