Che s chicken chasni recipe

Che s Chicken Chasni recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
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 | |
150 ml | yoghurt |
1 bunch(es) | fresh coriander leaves, chopped |
Instructions
Dry 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.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Che s chicken chasni recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 87 times, 1 visits today)