One of our favourite Indian dish (yes, you can make it mild).
Ingredients:
We are going to split the ingredients in two set, one for the marinade and one for the sauce.
Let start with the marinade:
- 800 gr chicken breast
- 200 gr yogurt
- 5 garlic cloves
- 5 gr fresh ginger
- 12 gr garam masala
- 6 gr turmeric
- 6 gr ground cumin
- 3 gr chili powder (optional)
- 1 pinch of salt
And for the sauce:
- 10 cl sunflower oil
- 10 gr butter
- 2 onions
- 5 garlic cloves
- 5 gr fresh ginger
- 7 gr garam masala
- 7 gr ground cumin
- 5 gr turmeric powder
- 1 bunch (20 gr) fresh coriander
- 600 gr passata
- 3 gr chili powder (optional)
- 1 pinch of salt
- 200 gr heavy cream
- 5 gr brown sugar
Utensils:
- Hermetic box / Ziplock bag
- Large skillet
- Wooden spoon
Steps:
- let’s chop all the ingredients first but keep them separated between marinade and sauce. Dice chicken in blocks (2 cm on 2cm) and mince thinly the garlic cloves and the fresh ginger.
- Take all the ingredients for the marinade and mix them together in a hermetic box or a ziplock bag, once properly mixed add the chicken and ensure the blocks are properly covered with the marinade.
- Let it rest in the fridge for a couple of hours; best results will come with an extended marinade time (24 hours).
- Once the meat is properly marinated, we can start with the sauce, pour half of the sunflower oil in a large skillet and bring it to a medium-high heat. When sizzling, add half of the chicken in the skillet and fry the chicken until colour turn to a nice golden/brown). Set aside in a dish.
- Repeat the previous operation with the rest of the sunflower oil and the rest of the chicken. Once nicely coloured, set aside with the first batch of cooked chicken.
- In the same skillet, melt the butter and fry the onions until they are golden. While doing this scrape up the bottom of the pan for all the browned bits stuck to it (do this with a wooden spoon, or you will say farewell to your skillet).
- Once onions have a nice gold colour, add the minced garlic and the minced ginger and cook it for 1 minute. Right after you can pour the spices (garam masala, ground cumin, turmeric) and cook it for 30 seconds (don’t forget to stir).
- Add the passata, salt and chili powder (if you wanted to add some heat to the dish). Let it simmer for 15 minutes while stirring.
- Add the cream and sugar in the sauce and also add the chicken (and its juice!) that you set aside in a dish and let cook for 1 hour on slow heat.
Side suggestion:
Garnish with fresh coriander and enjoy it with a Naan bread and rice!