Oven Ki Murghi - Chicken, Green Chilies And Onions

Recipe Ingredients

		Sauce
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Garam masala
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste
1 cup	237ml	Heavy cream
		Also
1 1/4 lbs	567g / 20oz	-- ¥
4		Chicken breast - no skin, no bone
		Salt and fresh ground black pepper - to taste
4 tablespoons	60ml	Vegetable oil
1		Stick cinnamon
6		Cardamom pods
6		Whole cloves
1		Onion - cut into half rings (medium)
1		Fresh ginger root - cut into fine strips
2		Fresh hot green chilies - with seeds, cut into
		Fine strip
1/2 teaspoon	2.5ml	Black or yellow mustard seeds
1		Garlic - finely chopped

Recipe Instructions

Preheat oven to 350F. Put tomato puree in bowl. Add 1 tablespoon water; mix. Add all remaining ingredients for sauce in listed order; mix as you go. Spread out chicken pieces. Salt and pepper them generously on both sides. Put 3 tablespoon of oil in non-stick frying pan and set over high heat. When hot, put in cinnamon, cardamom pods and cloves. Ten seconds later, put in chicken pieces in single layer and brown them lightly on both sides. Remove with slotted spoon and place in ovenproof dish in single layer.

Put onions, ginger and green chilies into oil that remains in frying pan. Stir-fry them until they are light brown in color. Remove with slotted spoon and spread evenly over chicken pieces. Add last tablespoon of oil to frying pan and let it heat. Put in the mustard seeds. As soon as they pop, this just takes seconds, put in garlic. Sir. As soon as it starts too brown, pour in sauce. As soon as sauce heats up and starts bubbling, pour it over and around the chicken without displacing onion mixture. Place ovenproof dish, uncovered in oven and bake for 25 minutes. Serve immediately.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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