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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan. Ingredients:
2 tablespoons cooking oil |
1/2 teaspoon ground ginger |
1/2 teaspoon chili powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground white pepper |
1 large onion, chopped |
1 clove garlic, minced |
1 cup chopped canned tomatoes |
2 skinless, boneless chicken breast halves - cubed |
1/4 cup chicken stock |
2 tablespoons ground almonds |
1/4 cup heavy cream |
1/4 cup plain yogurt |
Directions:
1. Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
2. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.
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