Chicken Breasts Masaledar

Food Type : Non-Vegetarian
Food Region : Indian
Food Category : Main Course



Procedure
1 Cut the chicken into small pieces, leaving a small piece of the wing, for holding.
2 Slit the breasts horizontally, stopping just before the other end, creating a pocket for the stuffing.
3 Heat oil, uncovered, in a dish at high heat for 2 minutes.
4 Add onions and cook, uncovered, at high heat for 20 minutes, stirring 2-3 times or until brown.
5 Add the green chilli, red chilli, ginger and garlic paste, cumin, coriander and cardamom powder and the salt.
6 Mix well and cook uncovered, at high heat for 2 minutes.
7 Add water if it gets too dry.
8 Divide this mixture into half.
9 Stuff half of this into the chicken breasts.
10 Place the chicken breasts into a dish and spread the other half of the masala mixture over and around the chicken pieces.
11 Cook covered at high heat for 5 minutes, turning once, then at 70% for 8 minutes.
12 Pour the coconut milk over and around the chicken pieces and arrange the tomato wedges around it.
13 Cook at high heat for 5 minutes, basting once.
14 Cover and cook at 70% for 5 minutes, basting once and serve.
15 In case serving later, cover and cook at 70% for 8 minutes, basting once.


Ingredients Quantity Details
Chicken 4 Large Breasts
Mustard Oil 2 Tablespoon
Onion 125 Gram Chopped Fine
Green Chilli Paste 1 Tbsp
Red Chilli 1 Tbsp Paste
Ginger 1 Teaspoon Paste
Garlic Paste 1 Tbsp
Ground Coriander 2 Tablespoon
Cumin Seeds 1 Teaspoon Powder
Cardamom (large) 1 Tbsp Powder
Salt To Taste
Coconut Milk 1/2 Cup
Tomato 3 Wedges for garnishing