Chicken Moghlai
chicken, indian
8 whole chicken breasts,
1 skinned, boned
1 can whole green chili, minced
1 and halved
1 lb can whole peeled tomatoes,
1 undrained
1 salt & pepper
1 flour
2 cup chicken stock or broth
8 tablespoon butter
4 cup sour cream
4 medium onions, chopped
1 1/2 cup brown sugar
4 garlic cloves, minced
1 teaspoon saffron threads
1 tablespoon minced ginger
1/2 teaspoon cardamom powder
1/2 teaspoon cumin powder
1/4 teaspoon . ground cloves
1/2 teaspoon tumeric
1/4 teaspoon nutmeg
1/4 teaspoon cumin seeds
2 tablespoon catsup
1/4 teaspoon caraway seeds
3 teaspoon dried red pepper flakes
1/4 teaspoon cayenne
1 chopped cilantro (garnish)
Place chicken on cookie sheet. Season very generously with salt and lightly sprinkle with pepper. Dust thoroughly with flour.
Melt 4 tbs. butter in 14" skillet. Brown half the breasts until golden on both sides. Remove and set aside. Add additional 4 tbs. butter and brown remaining breasts. Set aside. Add onions to skillet and saute over medium heat until soft. Stir in garlic and ginger and cook 2 minutes.
Add cumin powder, tumeric, cumin seeds, caraway seeds, cayenne and chili. Stir in tomatoes, mashing with wooden spoon. Blend in chicken stock or broth. Returnchicken to pan and bring to boil. Reduce heat and simmer uncovered for 8-10 minutes.
Combine remaining ingredients except cilantro. Slowly, stir into chicken mixture. Cook, covered, over low heat 30 minutes. Uncover and cook 45 minutes more, stirring frequently. Season to taste with salt and more red pepper flakes if desired. Place in serving bowl and garnish with cilantro.Yield: 8 servings
Note: The sauce will have a curdled appearance which is proper with this recipe. The texture will be smooth to the taste, however.
Recipe from Nancy Mehta, 1978
Yield: 1 servings