Ingredients :
- 3 tbsp vegetable oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 3 tbsp fresh ginger, minced
- 1 cup Ketchup
- 1/3 cup distilled white vinegar
- 1/3 cup Tamarind paste
- 1/3 cup unsulphered molasses
- pinch sugar
- 3 tbsp whole grain mustard or mustard powder
- 1/4 tsp cayenne pepper
- 2 tbsp Garam masala
- 1 salt and ground black pepper
- 4 / 6 ounce boneless chicken breast halves (with or without skin, I prefer with)
Method :
- In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind paste, molasses, sugar, mustard and cayenne and simmer over low heat, stirring, until reduced to 1 3/4 cups, 5 minutes. Stir in the garam masala and season with salt and pepper.
- Light a grill or broiler. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes. Serve with jasmine rice.
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