A delicious and rich Indian chicken dish in a spicy and tasty paprika sauce. The thick sauce gets its spiciness from a combination of wonderful spices such as turmeric, coriander and garam masala. It is a dish that warms both body and soul.
You will need
3 tbsp neutral oil
2 yellow onions (about 2.5 cups or 11.5 oz peeled weight), finely chopped
1 tbsp fresh ginger, finely grated
1 tbsp garlic cloves, finely grated
or
2/3 cup Indian base
1.8 oz almonds, peeled and chopped
5.3 oz tomatoes, cut into pieces
1, 3 lbs red bell pepper, cut into pieces
1/2 cup neutral oil
3/4 cup water
Salt
Freshly ground black pepper
2 tbsp neutral oil
1 tbsp butter
1,8 lbs chicken fillet, cut into pieces
Spice mix
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 tsp ground Kashmiri chili
1/2 tsp Pul biber or stronger chili
2 tsp salt
1 tsp paprika powder
1 tsp freshly ground black pepper
1/2 cup + 1/2 cup heavy cream
2 tsp honey
3 tbsp butter
Fresh coriander, chopped
How to make it
If there is a ready-made Indian base available, skip steps 1 and 2.
1. Heat up the oil in a frying pan and add the onion. Fry on high heat while stirring until it has stopped juicing, about 10 minutes, then lower the heat to low. Make sure the onion does not take color but rather melts than browns. Stir occasionally for about an hour. The onion should have melted.
3 tbsp neutral oil
2 yellow onions (about 2.5 cups or 11.5 oz peeled weight), finely chopped
or
2/3 cup Indian base
2. Add ginger and garlic. Continue frying at low temperature for another about 30 minutes. Stir occasionally.
1 tbsp fresh ginger, finely grated
1 tbsp garlic cloves, finely grated
or
2/3 cup Indian base
3. Parallel to steps 1 and 2, make the bell pepper and tomato paste. Put almonds, tomatoes, and bell pepper in a food processor and mix until it has become a thick paste.
1.8 oz almonds, peeled and chopped
5.3 oz tomatoes, cut into pieces
1, 3 lbs red bell pepper, cut into pieces
4. Put the paste in a heated frying pan without oil. Start with high heat and boil off the liquid for about 20 minutes. Lower the heat to low when the liquid has boiled off and add oil. Let the bell pepper and tomato paste simmer on low heat for about 1 hour. Stir occasionally.
1/2 cup neutral oil
5. Put the Indian base together with the bell pepper paste in a food processor and mix together with water and heavy cream to a thick and fairly smooth paste.
3/4 cup water
1/2 cup heavy cream
6. This step can be done parallel to the preparation of the bell pepper paste and the Indian base: Salt and pepper the chicken. Put oil and butter in a frying pan and heat up. When the butter has silenced, the chicken pieces are put in. Fry on high heat to get a frying surface on the chicken. Put the chicken in a bowl and set aside.
Salt
Freshly ground black pepper
2 tbsp neutral oil
1 tbsp butter
1,8 lbs chicken fillet, cut into pieces
7. While the bell pepper paste is frying, mix the spices in a small bowl. Set aside.
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 tsp ground Kashmiri chili
1/2 tsp Pul biber or stronger chili
2 tsp salt
1 tsp paprika powder
1 tsp freshly ground black pepper
8. Heat up a frying pan without oil and add the spice mix. Roast the spices on medium heat for a minute and under constant stirring. Stir all the time and make sure the spices do not burn.
9. Add the bell pepper paste with the Indian base and mix well. Let fry for 10 minutes on medium heat so that the flavors merge. Stir occasionally. Lower the heat if it sticks to the bottom.
10. Add honey and heavycream and simmer for another 10 minutes. Stir occasionally.
1/2 cup heavy cream
2 tsp honey
11. Add the browned chicken and put on a lid. Let it simmer for 20 minutes. Stir occasionally.
12. Stir in the butter and mix well. Sprinkle with fresh chopped coriander.
3 tbsp butter
Fresh coriander, chopped
Serve with basmati rice and a vegetable.
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