Mughali Chicken

Name: Mughali Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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 (8 ounces) plain yogurt; 1 teaspoon ground turmeric; Fresh cilantro leaves; Hot cooked basmati rice, optional

I enjoy cooking for my family and try to incorporate new, healthy foods into our menus. This authentic Indian dish is a favorite. —Aruna Kancharla, Bentonville, Arkansas

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

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, for 8-10 minutes or until chicken juices run clear. Sprinkle with cilantro. Serve with rice if desired.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Mughal Chicken in Holiday & Celebrations Cookbook 2009

Reviews

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Average Rating:

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.