Indian chicken
4 servings
30 minutes
Indian-style chicken is a dish embodying the rich aromas and deep flavors of traditional Indian cuisine. Its roots trace back to ancient times when spices played a key role in cooking. Tender chicken fillet soaked in a mixture of curry and flour turns golden and acquires a spicy sharpness. The addition of raisins adds a light sweetness, while cilantro reveals fresh herbal notes. Almonds provide a subtle nutty crunch, and cream and yogurt soften the taste, giving it a creamy texture. This dish pairs perfectly with basmati rice or naan bread, creating an ideal balance of spice and softness. Indian-style chicken is a gastronomic journey into the world of Eastern flavors.
1
Boil the broth. Peel, chop the onion and garlic, and sauté them in vegetable oil for 5 minutes until softened.
- Chicken broth: 350 ml
- Onion: 1 head
- Garlic: 2 cloves
- Vegetable oil: 3 tablespoons
2
In a large bowl, mix flour with curry, then cut chicken breasts into 2.5 cm cubes and coat them evenly in the mixture. Transfer the chicken and flour mixture to a pan and fry, stirring, for 3 minutes.
- Wheat flour: 3 tablespoons
- Curry: 2 tablespoons
- Chicken breast fillet: 750 g
3
Wash, dry, and chop the cilantro. Reserve a pinch for garnish, and add about 1 tablespoon to the pan along with raisins and hot broth. Stirring, bring to a boil, then reduce the heat and simmer for 10 minutes.
- Coriander: 1 piece
- Raisin: 2 tablespoons
- Chicken broth: 350 ml
4
In a dry pan, roast the almonds. Squeeze the juice of half a lemon into a separate bowl.
- Almond: 25 g
- Lemon: 0.5 piece
5
When the chicken is ready, remove the pan from the heat and add almonds, lemon juice, yogurt, cream, salt, and pepper to taste. Gently reheat without boiling. Sprinkle with fresh cilantro.
- Almond: 25 g
- Lemon: 0.5 piece
- Natural yoghurt: 2 tablespoons
- Cream 25%: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Coriander: 1 piece