Recipe CookBook

Curried Chicken Moghlai

Serving: 6 Preparation time: 100 mins Ingredients: Skinless boneless chicken breast halves: 12 Salt: To taste Black pepper: To taste All-purpose flour for dredging Unsalted butter: 4 ounces Onions: 5 Garlic cloves: 6 Ginger: 1 tb /var/www/hin: 1/2 ts /var/www/hin seeds: 1/2 ts Turmeric: 1/2 ts Caraway seeds: 1/2 ts Pepper: 1/4 ts Tomatoes: 35 ounces Chicken stock: 2 cups Sour cream: 3 cups Light brown sugar: 1/2 cup Tomato paste: 1 tb Red pepper: 1 ts Saffron threads: 1 ts Cardamom: 1/2 ts Nutmeg: 1/4 ts Pepper: To taste Fresh coriander for garnish: 12 sprigs The Steps: Pre - Preparation : 1) Grind the black pepper and /var/www/hin separately, and chop the onions fine. 2) Mince the garlic and grate the ginger fine. 3) Crush the tomatoes coarse with their liquid and crush the red pepper. 4) Grind the cardamom and grate the nutmeg. Preparation : 1) Season the chicken breasts with salt and black pepper and coat lightly with flour, shaking off the excess. 2) Melt 4 tb of the butter in a large skillet. 3) Add 6 chicken breasts and cook over moderately high heat, turning once, until golden, about 4 mins per side. 4) Transfer to a large plate and repeat with the remaining chicken breasts. 5) Melt the remaining 4 tb of butter in the skillet. 6) Add the onions and cook over moderate heat, stirring, until softened, about 10 mins. 7) Stir.Add the ground /var/www/hin, /var/www/hin seeds, turmeric, caraway seeds and 1/4 ts of pepper and cook for 1 min. 8) Stir in the crushed tomatoes and stock. 9) Transfer to an enameled cast-iron casserole. 10) Add the chicken to the casserole and simmer over moderately low heat for 10 mins. 11) Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg. 12) Cover and cook over low heat for 30 mins. 13) Uncover and cook, stirring occasionally, until the sauce is thickened, about 45 mins longer; the sauce will not be completely smooth. 14) Season with salt and pepper. 15) Spoon the chicken and sauce onto plates, garnish with coriander sprigs and serve with basmati rice. Calories: 939 per serving Suggested Accompaniments: Basmati rice Left - Over Ideas : 1) Cut the chicken breast into small pieces. 2) Spoon out the gravy and pieces into leftover rotis or parathas. 3) Roll and secure with a tooth pick and serve.