I wrote that chicken breast is not very tasty meat, dryish and bland? I repent, I am a sinner, I told her how much in vain. In fact, it all depends on how you cook the breast. However, I have an excuse: there are actually many recipes for chicken breast dishes, but most of them still... depress her.
Chicken breast needs pickling to nourish it with flavors and aromas, since it itself is rather flat, and also a very short cooking, otherwise the meat dries out.
If it breaks, then no sauce really will save.
This recipe, by the way, provides for just pickling and a short cooking time.
We take:
- 500 grams of boneless and skinless breasts directly
- 500 grams of tomatoes, fresh or in their own juice
- 150 ml natural yoghurt
- 150 ml natural cream (10 percent fat will do, but higher is possible)
- 4 tablespoons butter (Indian recipe, so melted ghee is ideal)
- A spoonful of honey (tea or table - it's up to you, depends on your tastes and the degree of sweetness and aroma of honey, buckwheat, by the way, it is better not to take, flower - too. Coriander and bruised go well, but not everyone and not everywhere have them).
- A teaspoon of paprika
- A good piece of ginger - five centimeters
- Cayenne pepper - to taste
- A tablespoon of garam masala (ready-made for those who sell spices in the markets)
- A teaspoon of ground cinnamon. Here, attention, Ceylon cinnamon is required, and not cassia, to which we are accustomed. If you have cinnamon with a pronounced confectionery aroma, then exclude it, and that's all.
- A spoonful of lemon juice
- You can add onions - you need one small onion, and garlic - a couple of cloves. You can not add (the dish, I will repeat it again, is Indian, these seasonings are appreciated everywhere, Vedic cuisine excludes them altogether, as long as I remember, but Vedic cuisine excludes chicken, so decide you).
- Salt to taste
How we cook:
Cut the breast into pieces, preferably for one bite, and pickle in a mixture of 1 teaspoon of paprika, 1 teaspoon of lemon juice, salt, yogurt, cayenne pepper and garam masala, ginger (take half of a piece 5 centimeters long) and 1 clove of garlic (garlic - optional)
Leave for an hour, no more, and then heat the oven to 200-220 degrees and bake the marinated breast for about 15-20 minutes.
Then finely chop the onion (if used), simmer in 2 tablespoons of butter until translucent, add finely chopped tomatoes there. If you do not use onions, then immediately add tomatoes to the hot oil.
Then we send all the remaining seasonings into the pan, simmer under the lid for about twenty minutes. Then we send the remaining butter, honey and cream to the stewed tomatoes, bring to a boil, transfer the baked breast to this sauce and heat for three minutes.
You can serve it - with rice or even just with flat cakes or pita bread.
Bon Appetit!