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.