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 Betty_B
Flushing, NY
on January 13, 2013
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Excellent, quick and easy! I used garam masala in place of the cardamon and coriander. The yogurt helps keep the chicken moist and tender. It tastes exactly like a dish from an indian restaurant.
By nicojo_3681358
Princeton, NJ
on September 05, 2012
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Deserves a 5, but if you live near real Indians...well it's hard to compete. This is the a amazing recipe to play with for sure.
The recipe provides a great base with yogurt and seasonings and then you can sail from there. Who knows, you might end up in India. Chefs note: Watch out for the cardamon pods...they're a must, but can alert the palate during enjoyment of all the other flavors.
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.
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