Che s chicken chasni recipe
Che s Chicken Chasni recipeThis article was published by: Matthew
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|1 tsp||cardamom seeds|
|½ tsp||coriander seeds|
|½ tsp||caraway seeds|
|1 tsp||fennel seeds|
|½ tsp||cinnamon powder|
|½ tsp||turmeric powder|
|¼ tsp||chilli powder, to taste|
|1 piece(s)||ginger, minced|
|½ large can(s)||stewed tomatoes, 200 ml, chopped|
|2 tbsp||vegetable oil|
|1 medium||onion(s), chopped|
|3 clove(s)||garlic, minced|
|3 tbsp||honey, light|
|2 tbsp||tamarind concentrate|
|200 ml||chicken stock or water|
|1 kg||chicken breasts or thighs, weighted deboned; cubed|
|salt & pepper to taste|
|1 bunch(es)||fresh coriander leaves, chopped|
InstructionsDry roast the whole seeds in a wok or large pan on high heat until they smell nicely – about 1 minute.
Grind in a mortar or blender, mix with powdered spices, and put aside.
Heat oil in the same wok or large pan. Stew chopped onion to light yellow, add ginger and garlic, fry to golden colour. Add tomatoes and spices, allow to fry for 2 more minutes.
Stir in honey, tamarind, chicken stock or water, and chicken, salt to taste. Boil up, then turn down heat, cover, simmer until the chicken is tender.
Add yoghurt, allow to heat, sprinkle fresh coriander leaves on top and serve with long-grain rice, e.g. Basmati.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Che s chicken chasni recipe
Recipe type: xarchivex
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