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