Source: Kayotic Kitchen
2 chicken breasts
1 thumb size piece of fresh ginger
2 red onions
1 tbsp tomato paste
2 tsp brown sugar
1 tbsp cumin seeds (Too much for me. I’ll opt for 1 tsp)
1 tsp turmeric
2 tsp chili pepper flakes
1 tbsp garam masala
1/2 cup yoghurt
1 cup water (or chicken stock)
1 tsp salt
freshly ground black pepper
2 tbsp high-heat cooking oil
The chicken, I decided to cut mine in small pieces but looking back bigger pieces would’ve looked prettier somehow. Finely mince the red onions. Peel and grate the ginger. Heat the oil and cook the onion and ginger for 3 to 4 minutes.
Add the cumin seeds. The original recipe says 1 tbsp but in my humble opinion that was way too much. I wouldn’t take it past 1 tsp the next time.
Add the chili flakes, garam masala, turmeric and salt. I think a pinch of cinnamon might work really well, too. Never be afraid to use spices and try unconventional flavors.
And spoon in the tomato paste. Cook the whole shebang for 2 more minutes. The scent that will rise now is like crack to a foodie.
Add the chicken pieces, stir to coat them all with the mixture. Add a nice bit of freshly cracked black pepper for a little extra zing and cook the chicken for 5 to 7 minutes.
Add the sugar and pour in the yoghurt. Stir to blend the yoghurt with the spices.
Pour in the water (or chicken stock) and bring it to a boil.
Let the chicken cook for 10 to 15 minutes over high heat without the lid on. We want the sauce to really cook down.
Right before it’s done you might want to check the seasoning, I added a little more salt.
Serve over basmati or white rice.
It could use a little lime, perhaps some coriander if you like it, but this is really great food!