Chicken Breasts Masaledar
Source of Recipe
the web
List of Ingredients
4 large chicken breasts
2 tbsp oil
125 gm onions-chopped fine
1 tsp green chilli paste
1 tsp red chilli paste
1 tsp ginger paste
1 tsp garlic paste
2 tsp coriander powder
1 tsp cumin seed powder
1 tsp black cardamom powder
¾ tsp salt or to taste
½ cup coconut milk
tomato wedges to decorate
Recipe
De-bone the breast pieces, leaving a small piece of the wing, for holding.
Slit the breasts horizontally, stopping just before the other end, creating a pocket for the stuffing.
Heat oil, uncovered, in a dish at HI for 2 minutes.
Add onions and cook, uncovered, at HI for 20 minutes, stirring 2-3 times or until brown.
Add the green chilli, red chilli, ginger and garlic paste, cumin, coriander and cardamom powder and the salt. Mix well and cook uncovered, at HI for 2 minutes. Add water if it gets too dry.
Divide this mixture into half. Stuff half of this into the chicken breasts.
Place the chicken breasts into a dish and spread the other half of the masala mixture over and around the chicken pieces. Cook covered at HI for 5 minutes, turning once, then at 70% for 8 minutes.
Pour the coconut milk over and around the chicken pieces and arrange the tomato wedges around it. Cook at HI for 5 minutes, basting once.
Cover and cook at 70% for 5 minutes, basting once and serve. In case serving later, cover and cook at 70% for 8 minutes, basting once.
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