Indian Chicken

A bean recipe for every taste:

Mix whole milk yogurt and cornmeal in a baking bowl until smooth. Heat ghee in a puredl. Put in chicken breasts and fry on both sides until golden brown. Now take out chicken breasts and keep aside. Saute onions, garlic, and ginger in the Reindl for about 3 min until soft. Now add garam masala and chili spice, roast for about 1 min.

Stir in chicken broth and yogurt, season vigorously with salt and freshly ground pepper, and bring to a boil while stirring. Return chicken breasts to the Reindl and simmer on low heat with the lid closed for 25 min. Now remove the chicken breasts and keep warm.

Stir the crème fraîche with the ground almond kernels and add to the sauce in the Reindl form. Fold in bean pods and juice of one lemon, make stirring throughout at high temperature.

Later return chicken breasts to Reindl and cook with closed lid at low temperature for another 10 minutes.

Sprinkle Indian chicken with toasted almond kernels, serve with long grain rice.

White wine

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