Indian-Spiced Chicken

Name: Indian-Spiced Chicken
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Basmati rice, for serving; 8 cardamom pods, cracked with the back of a chefs knife; 1 Tbsp curry powder; 3 large cloves garlic, pressed; 1 inch ginger, grated; 2 teaspoons ground coriander; 473 milliliters half-and-half; 2 Tbsps honey; 1 medium onion, cut into medium dice; 20 grinds black pepper; 1 teaspoons dried red chili flakes; 1 teaspoon salt; 237 milliliters whole milk plain yogurt; 680 grams boneless skinless chicken breasts; 1 Tbsp sweet paprika; 3 Tbsps tomato paste; 3 Tbsps vegetable oil

Indian-Spiced Chicken is a gluten free main course. One portion of this dish contains around 49g of protein, 30g of fat, and a total of 737 calories. This recipe serves 4. A mixture of paprika, half-and-half, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Cut the chicken breasts roughly into 2 by 2-inch pieces.

Ingredients you will need

Chicken Breast

Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined.

Ingredients you will need

Red Pepper Flakes

Curry Powder

Coriander

Cardamom

Paprika

Garlic

Ginger

Pepper

Yogurt

Honey

Salt

Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.

Ingredients you will need

Chicken Pieces

Yogurt

In a large skillet, heat the vegetable oil over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato Paste