Summary

Ingredients

• 6 chicken breasts
• salt
• 8 teaspoons olive oil
• 7 cardamom pods, green
• 1 stick cinnamon
• 2 large onions
• 4 cloves garlic
• 3 teaspoons ginger root
• 1 ½ teaspoon cumin
• 1 ½ teaspoon coriander
• 1 ½ teaspoon garam masala
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ cayenne pepper
• 1 ½ tablespoon paprika powder
• 2 large tomato (s)
• 2 teaspoons ketchup
• 225 ml water
• 250 ml natural yogurt

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Instructions

1. Cut the chicken breasts into bite-sized pieces and season with salt. Dice tomatoes and onions.
2. Chop the ginger and garlic into small pieces, add the cumin, coriander, garam masala, turmeric, cayenne pepper and paprika to a bowl, stir gently to create a spice paste.
3. Heat the olive oil in a pan over medium heat. When the oil is really hot, fry the cardamom and the cinnamon stick in the oil for 20 seconds, remove them again, this gives the oil a very aromatic taste. Now stew the onions in the oil until golden brown, then add the spice paste and let stand for a minute, stirring occasionally, deglaze with diced tomatoes and ketchup, simmer for another minute, then add the water and bring to the boil while stirring. Season to taste with salt. Then stir the chicken into the sauce. Simmer for 10-12 minutes, stirring occasionally, then add the yogurt and simmer for another 5 minutes.
4. Potatoes, rice or naan bread go well with it.