3 large onions, peeled
30-45 ml (2-3 tbsp) ghee or vegetable oil
2-3 garlic cloves, peeled and crushed
4 cloves
4 cardamom pods
1 cinnamon stick
2 tsp (10 ml)ground coriander
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) ground ginger
2.5 ml (1/2 tsp) ground cumin
4 chicken breast fillets, skinned
squeeze of lemon juice
1 pint (600 ml) thick yogurt
salt
30-45 ml (2-3 tbsp) ghee or vegetable oil
2-3 garlic cloves, peeled and crushed
4 cloves
4 cardamom pods
1 cinnamon stick
2 tsp (10 ml)ground coriander
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) ground ginger
2.5 ml (1/2 tsp) ground cumin
4 chicken breast fillets, skinned
squeeze of lemon juice
1 pint (600 ml) thick yogurt
salt
method
1. Thinly slice half of the onions.
2. Heat 30 ml (2 tbsp) ghee or oil in a frying pan, add the sliced onions and fry until browned and crisp.
3. Remove with a slotted spoon and drain on absorbent kitchen paper; set aside.
4. Finely chop the rest of the onions. Add to the ghee or oil remaining in the pan with the garlic and cook until softened, adding a little extra oil if necessary.
5. Add the spices and cook, stirring constantly, for 2 minutes.
6. Cut each chicken fillet into 3 pieces. Add to the pan with a squeeze of lemon juice.
7. Lower the heat and stir in the yogurt, a spoonful at a time. Stir in 150 ml (1/4 pint) water.
8. Half cover the pan with a lid and simmer gently for about 30 minutes until the chicken is tender and cooked through.
9. Season with salt to taste.
10. Sprinkle with the crisp browned onions and serve with rice or Indian bread.
2. Heat 30 ml (2 tbsp) ghee or oil in a frying pan, add the sliced onions and fry until browned and crisp.
3. Remove with a slotted spoon and drain on absorbent kitchen paper; set aside.
4. Finely chop the rest of the onions. Add to the ghee or oil remaining in the pan with the garlic and cook until softened, adding a little extra oil if necessary.
5. Add the spices and cook, stirring constantly, for 2 minutes.
6. Cut each chicken fillet into 3 pieces. Add to the pan with a squeeze of lemon juice.
7. Lower the heat and stir in the yogurt, a spoonful at a time. Stir in 150 ml (1/4 pint) water.
8. Half cover the pan with a lid and simmer gently for about 30 minutes until the chicken is tender and cooked through.
9. Season with salt to taste.
10. Sprinkle with the crisp browned onions and serve with rice or Indian bread.
serving amount
serves 4
rate this recipe
9.2
out of 10
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