Spiced Tomato Chicken Medley
2 large, diced tomatoes
1/4 cup heavy cream
1/2 cup yogurt
2, boneless and skinless, cut into cubes chicken breasts
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/2 tsp cardamom
1, juiced lemon
1/2 tsp chili powder
2 bay leaves
1/4 cup, soaked and blended into a paste cashew nuts
to taste salt
to taste black pepper
In a bowl, combine the cubed chicken breasts with yogurt, cumin, coriander, paprika, cardamom, lemon juice, chili powder, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes.
In a pan, heat some oil over medium heat. Add diced tomatoes and bay leaves. Cook until the tomatoes are soft and pulpy. Add the cashew nut paste and heavy cream. Stir well and simmer for 10-15 minutes until the sauce thickens.
In a separate pan, heat some oil over medium-high heat. Add the marinated chicken pieces and cook until they are golden brown and cooked through, about 8-10 minutes.
Add the cooked chicken to the tomato sauce. Stir gently to coat the chicken pieces evenly with the flavorful sauce. Simmer for an additional 5 minutes to allow the flavors to meld together.
Garnish the Spiced Tomato Chicken Medley with fresh cilantro leaves for a pop of color and freshness. Serve hot with steamed rice or naan bread for a complete and satisfying meal.
For an extra kick of heat, you can increase the amount of chili powder or add diced green chilies to the sauce. Additionally, you can garnish the dish with fresh cilantro leaves for a burst of freshness and color.
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426
24g
42g
18g
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