Indian Spiced Chicken

Indian Spiced Chicken
Ready in 1h 40 minutes
Prep: 15 minutes
Inactive: 1 hour
Cook: 25 minutes

Yield: 4 servings

1 half pounds of boneless skinless chicken breasts
1 cup of whole milk plain yogurt
3 large cloves of pressed garlic
One-inch piece of grated ginger
1 tablespoon of curry powder
1/2 teaspoon of dried red chili flakes
2 teaspoons of ground coriander
8 cardamom pods, cracked with the back of a chef's knife
1 tablespoon of sweet paprika
2 tablespoons of honey
1 teaspoon of salt
Basmati rice, for serving
20 grinds of black pepper
3 tablespoons of vegetable oil
1 medium onion, medium diced
3 tablespoons of tomato paste
2 cups of half-and-half
First cut the chicken breasts roughly into 2x2-inch pieces. Then mix together the yogurt, cardamom, garlic, ginger, coriander, curry powder, chili flakes, paprika, honey, salt, and pepper until thoroughly combined. After that add chicken pieces to yogurt mixture, cover, and refrigerate at least for one hour or as long as overnight. Then bring it to room temperature before cooking.
Next heat the vegetable oil over medium-high heat in a large skillet. Then add the onion and cook until translucent. After that stir in tomato paste until evenly distributed and then add the half-and-half. Then slide in the chicken and marinade, stir well, and bring mixture to a simmer. After that reduce the heat so that the liquid remains at a low simmer. Then cook about fifteen minutes until chicken is no longer pink in the middle but still tender and moist. In the end serve immediately over basmati rice.

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