Indian Chicken with Garam-Masala

Instructions

1. Put the strainer over a deep bowl. Cover it with 2 layers of kitchen paper and pour 800 g yogurt over it. Leave aside for 20 minutes to drain the excess liquid.
2. Garam-Massula: Heat a non-stick pan and put the Garam masala spices in for 30 seconds until the flavor unfolds. Transfer them to a chopper or coffee grinder and chop to fine powder mixture. Store in a glass jar.
3. Marinade: Put the drained milk, ground garlic, ginger, curry paste, sweet pepper, cumin, coriander, salt, lemon juice and 1 tablespoon Garam masala into the bowl. Stir to mix all ingredients. In the pan, arrange the washed chicken breasts and pour over them the marinade. Let the marinade cover the meat on all sides. Cover with foil and put in the refrigerator for 24 hours.
4. Heat the oven to 190 ° C, no fan. Prepare a baking tray with a a metal rack on the bottom. Arrange the marinaded chicken breasts on the rack and put the tray in the oven for 40-50 minutes.
5. Tomato sauce: Saute onion in 1 tbsp sunflower oil. Add the tomato sauce spices - curry paste, red pepper, salt, pepper. Stir and in 30 seconds add the tomatoes. Stir the tomatoes with a fork and let them cook until most of the water evaporates (15 minutes). Add the cream and butter. When the butter melts, remove the pan from the heat.
6. Arrange the chicken breasts in a deep serving dish over cooked white rice (optional) and pour over the hot tomato sauce. Garnish with fresh parsley and serve.

• Servings : 4
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Chiken and paultry
• Ingredient : Black pepper seeds, Butter, Can tomatoes, Cardamon, Chicken breast, Cinnamon, Clove seeds, Coriander, Coriander seeds, Cumin, Curry, Curry paste, Dill, Garam masala, Garlic, Ginger root, Ground black pepper, Lemon juice, Onion, Red pepper, Red peppers, Salt, Single cream, Yogurt