Ingredients
1 whole Onion, Chopped
1 Tablespoon Olive Oil
3 Tablespoons Plain Yogurt
2 Tablespoons Chutney
1 Tablespoon Tomato Paste
2 Chicken Breasts, Chopped
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Controlled temperature for homemade yogurt fermentation
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Controlled temperature for homemade yogurt fermentation
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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fry the onion in the oil. mix in the cream, yogurt, chutney, tomato paste, and all the spices together. bring to the boil and add the chicken pieces. let it boil, stirring occasionally, till chicken is cooked through. i serve mine with white rice and chutney on the side. this is also amazing with roti.