© Abby Hocking
Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : 4

"You will find this curry at practically all of the dhabas [roadside restaurants] that line the highways in northern India," says Sanjeev Kapoor. "Economical and tasty, it gives you a taste of simple Punjabi cooking."  Video: Sanjeev Kapoor demonstrates how to toast spices    More Indian Recipes  

How to Make It

Step 1    

In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped.

Step 2    

In a medium, enameled cast-iron casserole, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

Step 3    

Season the chicken breasts with salt and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt.

Step 4    

Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with the cilantro and serve.

Serve With

Basmati rice or naan.

Suggested Pairing

Baking spice–scented Beaujolais.

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