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 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.
Mughali Chicken
