To make it you need :
- Half kilo Chicken breasts without bones
- Tow Tbsp oil
- one big onion
- three gloves garlic
- - 1 medium hot green pepper.
- - 1 teaspoon turmeric.
- - 1 teaspoon seasoning Almasala.
- - ½ teaspoon dried coriander.
- - ½ teaspoon activities (hot pepper grinded).
- - ½ teaspoon black pepper.
- - 1 teaspoon salt.
- - 1 cup yogurt (Rob).
- - 1 ½ cup chicken broth former processing.
Direction
1 - Wash the chicken breasts well with running water, and dried with paper kitchen.
2 - cut the onion and Tafry knife, and Tafry cloves garlic finely.
- 3 Peel the ginger and finely hand bodes Balambhrh, wash chili and shove it in half and still seeds, then cut into thin slices.
4. heated margarine in a large skillet over medium heat, and stacked with chicken breasts and leave for a few minutes and the volatility even fry on both sides, then remove the chicken from the pan to the sides of the bowl.
5. In the same skillet, put grated onion and stir for a minute or even begins to yellowing.
6. Then add the garlic and ginger and Mufry sliced chili, and the volatility of the components even relent and withdraw the scents.
7. tossing turmeric and seasoning Almasala dry chili, coriander, black pepper, and stir the mixture well for a minute.
8. Pour the yogurt cup on the mixture and add salt, and stir the mixture for a minute until mixed.
9. Arrange the chicken breasts in the mixture again, and the volatility of the ingredients well until combined.
10. then chicken broth is added to the ingredients and stir, cover the pan and simmer for about half an hour or until chicken reaches maturity.
11. Pour the mixture into a serving plate and serve hot with white rice basmati
Enjoy :)
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