Mughali Chicken

Name: Mughali Chicken
Ingredients: 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 (8 ounces) plain yogurt; 1 teaspoon ground turmeric; Fresh cilantro leaves; Hot cooked basmati rice, optional

17 ingredients

2 steps

Ingredients

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 (8 ounces) plain yogurt
1 teaspoon ground turmeric
Fresh cilantro leaves
Hot cooked basmati rice, optional

Directions

1

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.
2

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 rice if desired.