Mughali Chicken
- Women`s Corner
- October 14, 2022
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
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- 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
Method: 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.
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Nutrition Facts: 1 cup: 367 calories, 23g fat (10g saturated fat), 68mg cholesterol, 93mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 27g protein.
This recipe is taken from https://www.tasteofhome.com/
