hanukirasoi

Serving:4            Cooking time: 30-40 minutes

Ingredients:

• 4 skinless, boneless chicken breast halves
• 100 ml rice vinegar
• 100 ml white cooking wine
• 3 onions (medium, finely chopped)
• 2-3 twigs of coriander leaves (finely chopped)
• 2 Italian Contadina tomato paste (6 oz. cans)
• 8 tbsp. cooking oil
• 1 cup yoghurt
• ½ cup water
• 1tsp red chilli powder
• 1tsp turmeric powder
• 1 tsp. garam masala
• Salt to taste

Method:

Chicken Breasts

• Take a baking pan and smear it with 2 tbsp. of oil
• Place the chicken breasts in the baking pan
• Sprinkle 100 ml rice vinegar and 100 ml white cooking wine over the chicken breast.
• Sprinkle ½ tsp. garam masala over the chicken breast and rub.
• Put baking pan in the oven (preheated to 300 degrees). Put timer for 10 minutes.

Sauce

• Put 6 tbsp. of cooking oil in a pan and heat
• Add chopped onions and cook till golden brown.
• Add red chilli powder, turmeric powder and salt. Mix and let it simmer till the spices start to separate from the oil.
• Add 2 cans of tomato paste. Mix till even.
• Let it simmer for a few minutes on low heat.
• Mix 1 cup yoghurt and ½ cup water with the sauce and mix well.
• Cover the pan and let it simmer for a few minutes at low heat.
• Take the baked chicken breasts, put in sauce and mix.
• Garnish with Chopped coriander leaves and yoghurt.
• Serve hot.

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