Servings:
4-6
Units: US | Metric
2 tablespoons shelled nut oil
1 kg boneless skinless chicken breast, cut in extensive pieces
50 g margarine
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon ground crisp green ginger
1/2 teaspoon bean stew powder (pretty much to taste)
1 cinnamon stick
6 cardamom cases, wounded
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 glass plain yogurt
1/2 glass cream
1 tablespoon lemon juice
Headings:
1
Heat a wok until truly hot, include 1 Tbsp oil.
2
Include a large portion of the chicken and panfry for around 4 minutes or until chicken is a decent color.
3
Uproot to plate.
4
Include additional oil and cook staying chicken.
5
Expel from wok.
6
Diminish warm and include the margarine.
7
At the point when liquefied include the greater part of the flavors and panfry until fragrant- around 1 moment.
8
Return chicken to wok and blend to layer with the flavors.
9
Include the tomato and sugar and stew for 15 minutes- blend infrequently.
10
Include the yogurt, cream and lemon squeeze and stew for 5 minutes or until the sauce thickens a bit.
11
Serve over rice.
12
**this dish can be solidified. After step nine cool totally then store in a zip-lock pack in the cooler. To warm, defrost in sack in cooler overnight then add substance to pot. Warm delicately, then stew for 8 minutes - include the yogurt, cream and lemon squeeze and stew for 5 more
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