Photo: Indian-spiced Chicken Recipe
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup whole milk plain yogurt
- 3 large cloves garlic, pressed
- 1-inch piece ginger, grated
- 8 cardamom pods, cracked with the back of a chef's knife
- 1 tablespoon curry powder
- 1/2 teaspoon dried red chili flakes
- 2 teaspoons ground coriander
- 1 tablespoon sweet paprika
- 2 tablespoons honey
- 1 teaspoon salt
- 20 grinds black pepper
- 3 tablespoons vegetable oil
- 1 medium onion, cut into medium dice
- 3 tablespoons tomato paste
- 2 cups half-and-half
- Basmati rice, for serving
Directions
Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.
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By JillPlotke
Chicago, IL
on April 19, 2012
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I thought it was great. I was a little apprehensive at first, but the flavors really came together in the end. Most of the people I work with are Indian and it did taste like what they've made for me in the past.
By dennishowardtx
Dallas, TX
on October 04, 2011
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I've been making Indian and Thai curries for over 15 years. This is one of the best and easiest that I've ever done. Only marinated the chicken for about 20 minutes - couldn't wait. My wife made a batch of fresh naan to go with it (in an iron skillet, no less. Great job Dave!!! Now can throw away all those other curry recipes!
By chickenhoffman_...
New Yorl, NY
on April 16, 2011
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Try to marinate the chicken longer than an hour or over night if you can as it will add to the flavor. This dish isn't 100% "authentic" but it is definitely delish! When I made this dish it came out perfectly - very tasty and the chicken was tender. Next time I'll add veggies to the chicken. A huge success over all!
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