Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce
Serving Size : 8
Ingredients for prepare Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | pounds | chicken breast halves without skin - boneless |
| 1 | 2 inch piece | fresh ginger - quartered |
| 3 | medium | garlic cloves - peeled |
| 1 | small | onion - quartered |
| 1 | medium | tomato - quartered |
| 1 | cup | cilantro |
| 1 | cup | plain yogurt |
| 4 | | jalapenos - or to taste |
| 3 | tablespoons | vegetable oil |
| 20 | | almonds - ground |
| 20 | | cashews - ground |
| 1/2 | teaspoon | cloves - ground |
| 5 | whole | cardamom pods - pounded lightly |
recipe Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce
Cut each chicken breast half in 2 pieces. Process ginger, garlic, onion, tomato,
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cilantro and yogurt in a food processor until smooth. Set aside. If using fresh jalapeno peppers, puncture the
Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce
skin a few times. Heat oil in a large pan over medium heat and saute whole peppers for
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1-2 minutes. Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Saute 1-2 minutes, stirring. Do not let spices
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burn. Immediately stir in onion-tomato puree, followed by chicken pieces. Cover and bring to a boil
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over high heat. Reduce heat to medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes,
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stirring occasionally. If sauce is not thick enough, uncover pan and cook for a few minutes longer. Chicken can
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be kept, covered, 2 days in refrigerator. Add a few tablespoons more yogurt when reheating. Garnish with
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cilantro and tomato wedges and serve.
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