naidufoodrecipes: Moghul Braised Chicken

Monday, February 13, 2012

Moghul Braised Chicken


  1. 3 tbsp vegetable oil 
  2. 2 medium onions, finely chopped 
  3. 3 garlic cloves, finely chopped 
  4. 1½ tbsp fresh ginger, finely chopped 
  5. 12 green cardamom pods, slightly 
  6. crushed 
  7. 1 tsp ground cloves 
  8. 4 bay leaves 
  9. 2 tsp ground coriander seeds 
  10. ¼ tsp cayenne pepper 
  11. 1½ C natural yogurt 
  12. 2 lb boneless skinless chicken 
  13. thighs, cut into strips 
  14. ½ C heavy cream 
  15. Salt to taste 
  16. ¾ C boiling water

1. Heat the oil over medium heat in a large, heavy-based, nonstick 
frying pan and add the onions.  Cook for about 7-10 minutes, 
stirring until the onions begin to brown, then stir in the garlic and 
ginger.  Cook, stirring for another minute, and add the cardamom, 
cloves, and bay leaves.  Cook, stirring constantly, for about 5 
minutes, until the cardamom pods are puffed and the bay leaves 
start to color. 
2. Add the coriander and cayenne pepper, stir together for a few 
seconds, and add 2 tbsp of the yogurt.  Cook, stirring, until just 
about dry.  Add another 2 tbsp of yogurt and repeat.  Continue to 
cook in this way until all of the yogurt is used. 
3. Stir in the chicken and cook for about 5 minutes, stirring and 
tossing, until the meat is no longer pink.  Add ¾ C boiling water 
and 1 tsp of salt and mix well.  Reduce the heat to medium-low and 
simmer for about 25 minutes, stirring from time to time, until the 
chicken is tender and coated with a thick sauce. 
4. Stir in the cream and remove from the heat.  Cover, and allow the 
dish to rest for an hour before serving.  Reheat gently, taste, and add 
more salt if necessary.

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