Ingredients
2
2 servings
- •1 tablespoon vegetable oil
- •4 (2 inch) cinnamon sticks
- •10 whole cloves
- •10 cardamom seeds
- •1 onion, thinly sliced
- •2 cloves garlic, minced
- •2 (6 ounce) skinless, boneless chicken breast halves
- •0.5 teaspoon salt
- •0.5 teaspoon crushed red pepper flakes
- •0.5 teaspoon ground coriander
- •0.5 teaspoon ground cumin
- •0.5 cup tomato sauce
- •0.5 cup warm water
- •0.5 cup buttermilk
- •2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for 3 minutes. Stir in onion and garlic and cook until soft. Cut each chicken breast half into 4 pieces and add to skillet; cook for about 5 to 8 minutes.
- Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water. Continue cooking for 10 minutes.
- Stir in buttermilk and cook for 5 to 8 minutes. Just before serving, mix in parsley.
Nutritional Facts
Per 2 servings
- Calories: 336
- Carbohydrate: 21g
- Fat: 12g
- Fiber: 7g
- Protein: 38g
- Sugar: 8g
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