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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. —Aruna Kancharla, Bentonville, Arkansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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
  • Hot cooked basmati rice, optional

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 rice if desired.
Nutrition Facts
1 cup: 367 calories, 23g fat (10g saturated fat), 68mg cholesterol, 93mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 27g protein.

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Reviews

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Average Rating:
  • lshaw
    Jan 12, 2021

    Everyone at my table enjoyed this dish. It was very different from other chicken dishes I've made. I had no cardamom pods but it didn't seem to make much difference; I also added some crushed red pepper flakes to increase the heat for the guys. It was served over rice or cauliflower rice, but was also good to eat some pieces tucked up inside Naan bread. Low carb if you use cauliflower rice.

  • ReneeMurby
    Nov 24, 2019

    We really enjoyed this dish. It was something different and incorporated a lot of ingredients that I like and are healthy to boot.

  • williamsegraves
    Sep 19, 2011

    Not only was this really good and tasty, but it was also fun to make! It's the first Indian style dish I've ever made and it was quite tasty. The jalapenos I got were too mild, so I would suggest another pepper to combo with it to ensure a nice under-current of spicyness.