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

Cut each chicken breast half in 2 pieces. Process ginger, garlic, onion, tomato, cilantro and yogurt in a food processor until smooth. Set aside. If using fresh jalapeno peppers, puncture the skin a few times. Heat oil in a large pan over medium heat and sautй whole peppers for 1-2 minutes. Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Sautй 1-2 minutes, stirring. Do not let spices burn. Immediately stir in onion-tomato puree, followed by chicken pieces. Cover and bring to a boil over high heat. Reduce heat to medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes, stirring occasionally. If sauce is not thick enough, uncover pan and cook for a few minutes longer. Chicken can be kept, covered, 2 days in refrigerator. Add a few tablespoons more yogurt when reheating. Garnish with cilantro and tomato wedges and serve.

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