1 kg of chicken breast, cut into large cubes
1 1/2 teaspoons of salt
a pinch of black pepper
2 medium onions, cut into pieces
5 cloves of garlic
a piece of ginger (2 cm), peeled and chopped
2 medium tomatoes, seeded and chopped
3 tablespoons of butter
2 teaspoons of ground cardamom
a cinnamon stick (1 piece)
2 sprigs of rosemary
4 cloves
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 pinch of turmeric
2 pinches of red pepper flakes
1 1/2 cups of water
For sprinkling
1/4 cup of chopped cilantro
1/4 cup of chopped coriander
1/4 cup of chopped parsley
1 kg of chicken breast, cut into large cubes
1 1/2 teaspoons of salt
a pinch of black pepper
2 medium onions, cut into pieces
5 cloves of garlic
a piece of ginger (2 cm), peeled and chopped
2 medium tomatoes, seeded and chopped
3 tablespoons of butter
2 teaspoons of ground cardamom
a cinnamon stick (1 piece)
2 sprigs of rosemary
4 cloves
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 pinch of turmeric
2 pinches of red pepper flakes
1 1/2 cups of water
For sprinkling
1/4 cup of chopped cilantro
1/4 cup of chopped coriander
1/4 cup of chopped parsley
1
Season the chicken with salt and black pepper. Reserve
2
In a food processor or blender, finely chop the onion
Transfer to a bowl
Bite also the garlic with ginger
Reserve in another bowl
Finally, blend the tomato until it's pureed
3
Heat 3 tablespoons of butter in a large skillet over medium heat
Add the chopped onion and cook for 15 minutes or until golden brown (if necessary, add 3 more tablespoons of water)
Add the garlic-ginger mixture and cook for 5 minutes
Add the remaining salt and spices and cook for another 3 minutes
4
Add the tomato puree and cook for an additional 10 minutes
The result will be a masala (Indian spice blend)
Add the chicken and mix well
5
Cover the skillet and cook over low heat for 20 minutes, adding water as needed until the chicken is tender
Remove and check the seasoning
When serving, sprinkle with chopped herbs and serve with white rice.
