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Ingredients
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Quantity
|
|
Chicken breast halves, boneless, skinless
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3
|
|
Yellow or white onion – finely chopped
|
½ medium
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|
Garlic minced
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1 tsp
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|
Chicken broth
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1 can
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Sour cream (not low fat)
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1/3 cup
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Plain low – fat yogurt
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1/3 cup
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Stewed tomatoes – chopped, drained
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1 quart
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Olive oil
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for sauteing
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|
Spices:
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|
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Cumin seed - whole
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1 tsp
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Coriander seeds – whole
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1 tsp
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Turmeric
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1 tsp
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Ginger, dry, powder
|
1 tsp
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|
Chilli powder, mild
|
½ tsp
|
|
Cinnamon
|
½ tsp
|
|
Clove
|
¼ tsp
|
|
White pepper
|
½ tsp
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|
Cardamom pods, cracked, seeds removed
|
12
|
Cut chicken breasts into 1/2" x 1" chunks. Place in
glass bowl and set aside.
In a hot dry cast iron skillet, dry roast the cumin and coriander
seeds for 30-60 seconds. Do not burn. Remove roasted seeds from skillet.
Open cardamom pods and remove the black seeds. Discard the woody
pods. Add toasted cumin and coriander seeds and other spices to a spice or
coffee grinder and grind to a fine powder.
Sprinkle all the powdered spices over the chicken pieces and mix
well with a spoon. Be sure all the chicken pieces are coated with the spice
mixture. Cover and place in refrigerator to marinate for at least two hours and
better, over night.
Place 1 tablespoon of olive oil in tava, wok or large sauté pan.
Heat oil and add chopped onions. Saute until translucent. Add garlic and sauté
another 30 seconds. Remove onions and garlic from pan and set aside.
Remove chicken from refrigerator and add some more oil to the pan
and sauté the chicken pieces a few at a time until browned. Set the browned
chicken aside and sauté more until all the chicken has been browned. Do not
overheat the pan as this will burn the spices stuck to the pan. If the spices
on the bottom of the pan are burned, then wash the pan.
Return the chicken to the pan and add the sautéed onions and
garlic.
Add chicken broth to pan.
Mix ingredients well, deglazing the browned spices off the bottom
of pan.
Simmer chicken uncovered until liquid is reduced by half, about 45
minutes.
Add drained tomato chunks.
Continue to simmer another 5 minutes or so. The liquid should be
reduced so that it is the thickness of gravy.
Mix the sour cream and the plain yogurt together well.
Remove the pan from the heat and stir in the sour cream-yogurt
mixture.
Serve immediately over plain basmati rice.
