Fragrant spices and caramelized onions do this dish special. It is possible to give with boiled rice or spicy bread.
It is required to you
- - 500 g of fillet from chicken breast;
- - (To slice) 450 g of onions;
- - onion (to chop small);
- - 4 garlic gloves (to crush cloves);
- - 2 tablespoons of a root of ginger (to rub on a grater);
- - 1 h spoon of ground turmeric;
- - 1 h spoon of mix of garam-masala spices;
- - 1 tablespoon sprinkling pepper of Chile;
- - 1 tablespoon of a ground coriander;
- - 1 tablespoon of ground caraway seeds;
- - 1 h salt spoon;
- - 6 pods of cardamom;
- - 400 g of a natural yoghourt;
- - 2 tablespoons of a fresh coriander for ornament.
Instruction
1. Cut chicken fillet pieces of 2.5 cm in size. Heat 2 tablespoons of oil in a small frying pan and fry in it onions on strong fire of 10 minutes, often stirring slowly. Onions have to become brown. Remove onions a skimmer from a frying pan and set aside for a while aside.
2. Add 2 more tablespoons of oil to a frying pan and fry in it chicken on average fire of 5 minutes, overturning. When chicken becomes golden, shift to a plate.
3. Pour out the remained oil on a frying pan, pour out chopped onions. Stirring slowly, add the garlic, ginger, a turmeric, garam-masala ground by Chile, a coriander, caraway seeds, salt and cardamom. Fry all 1 minute, all the time stirring slowly. Add yogurt and fry a minute more, and then shift chicken back in a frying pan. Cover and extinguish half an hour on weak fire.
4. Add earlier fried onions to a dish, cover and you extinguish 10 more minutes. Enclose a dish on 4 plates, decorate with a coriander and give.