Che s chicken chasni recipe

Che s Chicken Chasni recipe

This article was published by: Matthew

⚠ 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. Che s chicken chasni recipe, recipe Rating: 4.6
Number of votes:93 

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