Indian Chicken

Indian Chicken

Have you ever experienced the taste of Indian-style chicken? Try out this quick and simple recipe for an exotic dish.


  • Vegetable bouillon cube – 1 piece
  • Chicken – 1 piece
  • Onion – 1 piece
  • White wine vinegar – 2 tablespoons
  • Curry powder – 1 pinch
  • Cinnamon – 1 teaspoon
  • Garlic clove – 4 pieces
  • Butter – 50 g
  • Cashew nuts – 150 g
  • Whole grain cayenne pepper – 1 teaspoon
  • Canned diced tomatoes – 400 g
  • Tomato paste – 100 g
  • Basmati rice – 100 g
  • Salt – 1 pinch
  • 30% cream – 100 ml
  • Fresh ginger – 30 g
  • Fresh coriander – 22 g


Debone the chicken. Remove the wingtips with joint bags using a boning knife. Then, cut the drumsticks, cutting along the joint bag. Insert the tip of the knife into the body and debone, separating the meat from the bones, chicken breast. Refrigerate the carcass; it can be used to make broth. Remove the skin and any remaining bones and fat from the meat pieces. Cut the meat into smaller pieces (irregular pieces). Transfer the diced meat to a bowl.

Finely chop one medium onion, then chop and transfer it to a bowl. Finely chop 4 cloves of garlic, add to the bowl with the onion. Grate approximately 30 g of fresh ginger directly into the bowl with the onion and garlic, mix everything. Cut 50 g of butter into smaller pieces, then melt it in a wok or deep skillet.

Then, add the onion, garlic, and ginger. Mix everything. Once the onion and garlic are translucent, add cinnamon, cayenne pepper, and curry. Add 2 tablespoons of white wine vinegar, mix again. Then, add 100 ml of cream, 100 g of tomato paste, and one can of diced tomatoes. Mix everything. Add one crumbled chicken bouillon cube and 1 cup of water. Cook until the sauce slightly reduces. Then, add the chicken pieces prepared earlier and heat over low heat for about 15 minutes until the meat is cooked through.

Cook the rice covered according to the instructions on the package, stirring occasionally. Drain after cooking.

Sauce: Season the sauce with salt. Season the chopped chicken pieces with salt, then add them to the sauce in the pan. Cook for about 10-15 minutes. Crush 150 g of cashew nuts in a mortar, add 75 g of crushed nuts to the sauce.

How to Serve: Place the chicken on a plate, put the rice in bowls. Sprinkle half a bunch of chopped coriander and the remaining 75 g of cashew nuts over the chicken.

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