Mughali Chicken
I enjoy cooking for my family and try to incorporate healthy new foods into our menus. This authentic Indian dish is a favorite. Dovetaiing Tip: Use the chicken you cut up on day 1 for today’s chicken recipe.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 251
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 251
4 cardamom pods
10 garlic cloves, peeled
6 whole cloves
4 1/2 teaspoons chopped fresh gingerroot
1 tablespoon unblanched almonds
1 tablespoon salted cashews
1 teaspoon ground cinnamon
6 small red onions, halved and sliced
4 jalapeno peppers, seeded and finely chopped
1/4 cup canola oil
3 tablespoons water
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup coconut milk
1 cup plain yogurt
1 teaspoon ground turmeric
Fresh cilantro leaves
Optional: Naan flatbreads or hot cooked basmati rice
Directions:
Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.
In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with naan or rice if desired.
Source: tasteofhome.com
In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with naan or rice if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
