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Curried Chicken Moghlai
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Categories: Asian Recipes, Chicken, Favorites, Indian Recipes
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Total Time: 1 hrs. 45 min.
Preparation Time: 20 min.
Simmering Time: 1 hrs. 25 min.

Don't be intimidated by the long list of ingredients. They are mostly spices that you spoon and add in. However, if most of these aren't in your pantry be prepared to spend some $$$$. Many of these spices are quite expensive and the quality does make a difference. I do skip the saffron (way too expensive in proportion to the limited flavor it adds). Anyways, this is a great dish -- a must try for Indian food lovers.

12 skinless boneless chicken brea
salt and pepper
1/4 cup all-purpose flour
1 stick butter
5 medium onions - finely chopped
6 cloves garlic - minced
1 tablespoon fresh ginger - grated
1/2 teaspoon ground cumin
1/2 teaspoon cumin seed
1/2 teaspoon turmeric
1/2 teaspoon caraway seed
cayenne pepper
35 ounces canned Italian plum tomatoes - coarsely crushed
2 cups chicken stock
3 cups sour cream
1/2 cup light brown sugar - packed
1 tablespoon tomato paste
1 teaspoon crushed red pepper
1 teaspoon saffron threads
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

Season the chicken breasts with salt and pepper and coat lightly with flour. Melt half the butter in a large skillet over medium high heat. Add chicken breasts (in batches if skillet cannot handle all the chicken breasts) and cook until golden (about 5 minutes per side) Transfer to a large plate.

Melt the remaining butter in the skillet. Add onions and cook until softened (10 minutes). Stir in garlic and ginger. Cook until softened (3 minutes). Add the ground cumin, cumin seeds, turmeric, caraway seeds, and cayenne (to taste) and cook for 1 minute. Stir in the crushed tomatoes with their liquid and the chicken stock. Transfer to a heavy pot. Add the chicken to the pot. Bring to a simmer over low heat. Simmer for 10 minutes. Add sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves, and nutmeg. Cover and cook over low heat for 30 minutes. Uncover and cook, stirring occasionally, until the chicken is tender and the sauce thickened (45 minutes longer). The sauce will be completely smooth. Season with salt and cayenne. Serve with basmati rice and garnish with cilantro.


Calories: 611 Calories From Fat: 43%
Protein: 47g Carbohydrate: 40g
Cholesterol: 158mg Sodium: 945mg


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