Ingredients:
6 tablespoons finely chopped onions
2 inches piece fresh ginger
2 large garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breasts, cut crosswise into 1/8-inch thick slices
3 tablespoons corn oil or 3 tablespoons peanut oil or 3 tablespoons olive oil
1 medium cinnamon sticks
8 whole cardamom pods
1 cup onions, sliced into fine half rings
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 tablespoons plain yogurt
5 tablespoons grated tomatoes
1 teaspoon salt
1/4 teaspoon garam masala
2 -3 teaspoons lemon juice
Directions:
To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.
To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.
To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.