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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree. | 2. Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best. | 3. When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds. | 4. Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon. | 5. Add cumin and coriander, then gradually add the yoghurt, stirring all the time. | 6. Add the tomato paste and mix in well, reduce the heat. | 7. Put the chicken and its marinade into the pan and cook for about 5 minutes. | 8. Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it. | 9. Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve. | 10. I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish. | 11. Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	500		sliced	390089.9021	0.0	47287.0608	20978.6721
onion	1		chopped	60.0	14.01	1.65	0.15
ginger	5		chopped	8.0	1.777	0.182	0.075
garlic clove	2		chopped	-	-	-	-
red chili pepper	1		chopped	-	-	-	-
salt black pepper				-	-	-	-
water				0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cinnamon	1	teaspoon	ground	-	-	-	-
black cardamom pod	3			-	-	-	-
white onion roughly	1		chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
yoghurt	4	tablespoons		-	-	-	-
tomato paste	4	tablespoons		52.48	12.1024	2.7648	0.3008
water	175			0.0	0.0	0.0	0.0
garam masala	1	teaspoon		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.