Indian-spiced chicken

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
750g boneless skinless chicken breasts
250ml plain yoghurt
3 large cloves garlic, pressed
2-cm piece ginger, grated
8 cardamom pods, cracked with the back of a chef's knife
1 tbsp curry powder
1/2 tsp dried red chili flakes
2 tsps ground coriander
1 tbsp sweet paprika
2 tbsps honey
1 tsp salt
20 grinds black pepper
3 tbsps vegetable oil
1 medium onion, cut into medium dice
3 tbsps tomato paste
500ml single cream
Basmati rice, for serving
1) Cut the chicken breasts roughly into 5 by 5-cm 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.

2) 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 single cream.

3) 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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