Indian chicken in tomato cream sauce
very easy
135 mins
135 mins
Ingredients
- 2 Onions
- 2 Garlic cloves
- 4 Chicken legs (approx. 250 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 TEASPOON Cayenne pepper
- 2 TEASPOONS Garam Masala
- 1 TEASPOON Cumin
- 2 TABLESPOONS Tomato paste
- 2 packages (500 g each) strained tomatoes
- 250 ml Chicken broth
- 200 g Fresh cream
- 7-10 Tbsp Sugar
- 1 kg Potatoes
- 3 Stem(s) Mint
Directions
- 1
Peel and chop the onions and garlic. Wash chicken legs and pat dry well. Season with salt and pepper. Heat oil in a pan. Fry the legs on each side until golden brown, take them out and put them in a large casserole dish.
- 2
Sauté onions and garlic in the frying fat. Add spices, fry briefly. Add tomato paste and sauté briefly. Deglaze with strained tomatoes and stock. Stir in crème fraiche. Season with salt, pepper and sugar, simmer for about 5 minutes.
- 3
Peel, wash and chop the potatoes. Spread around the legs. Season to taste the sauce. Pour over legs and potatoes to cover them with sauce. In the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
- 4
manufacturer) cook for about 1 1/2 hours. Remove the legs from the sauce and let them cool down briefly. Remove the skin with a fork and pluck the meat from the bones.
- 5
Add the meat back to the sauce and mix well. Continue cooking at the same temperature for about 15 minutes. Wash mint, dab dry. Pluck leaves and cut into strips. Take the casserole out of the oven and sprinkle with mint.
- 6
Tastes good with crème fraîche, dusted with cayenne pepper.
Nutrition Facts
730 kcal
41 g
42 g
44 g
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