Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce Recipe - Cooking Index
Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce Recipe - Cooking Index
| 6 lbs | 2724g / 96oz | Chicken breast halves without skin - boneless |
| 1 | Fresh ginger - quartered | |
| 3 | Garlic cloves - peeled (medium) | |
| 1 | Onion - quartered (small) | |
| 1 | Tomato - quartered (medium) | |
| 1 cup | 16g / 0.6oz | Cilantro |
| 1 cup | 237ml | Plain yogurt |
| 4 | Jalapenos - or to taste | |
| 3 tablespoons | 45ml | Vegetable oil |
| 20 | Almonds - ground | |
| 20 | Cashews - ground | |
| 1/2 teaspoon | 2.5ml | Cloves - ground |
| 5 | Cardamom pods - pounded lightly | |
| Salt and pepper - to taste | ||
| Cilantro and tomato wedges for garnish |
Cut each chicken breast half in 2 pieces. Process ginger, garlic, onion, tomato, cilantro and yogurt in a food processor until smooth. Set aside. If using fresh jalapeno peppers, puncture the skin a few times. Heat oil in a large pan over medium heat and saute whole peppers for 1-2 minutes.
Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Saute 1-2 minutes, stirring. Do not let spices burn. Immediately stir in onion-tomato puree, followed by chicken pieces.
Cover and bring to a boil over high heat. Reduce heat to medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes, stirring occasionally.
If sauce is not thick enough, uncover pan and cook for a few minutes longer. Chicken can be kept, covered, 2 days in refrigerator.
Add a few tablespoons more yogurt when reheating. Garnish with cilantro and tomato wedges and serve.
Source:
Faye Levy -- International Chicken Cookbook
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