|
Ingredients
|
Quantity
|
|
Chicken breast pieces – boneless, skinless
|
4
|
|
Safflower oil
|
125ml
|
|
Ghee
|
60ml
|
|
Yellow onions
|
6 medium
|
|
Garlic cloves
|
3
|
|
Ginger
|
20ml
|
|
Whole green cardamom seeds – cracked
|
10
|
|
Whole cloves
|
20
|
|
Bay leaves
|
5
|
|
Salt
|
5 ml
|
|
Coriander
|
7 ½ ml
|
|
Cayenne pepper or to taste
|
2 ½ ml
|
|
Plain yogurt
|
250ml
|
|
Water
|
125ml
|
|
Milk
|
125ml
|
Cut the chicken breasts into bite-size pieces and set aside. Peel
the onions and chop them fine. You should have about 3 cups of onion. Mince the
garlic and add to the bowl of chopped onions.
In a big frying pan that has a lid, heat the butter and oil, then
sauté the onions and garlic for about 10 minutes, until the first hint of
browning. Use "medium high" heat.
Crack the cardamom seeds between your fingers, just to get the
shell open. Add them to the pan. Add the ginger, cloves, bay leaves, and salt.
Sauté until the onions are nice and brown, about 5 more minutes.
Mix the coriander and red pepper with the yogurt. Add the yogurt
to the frying pan, stirring as you pour, slowly enough that the onion doesn't
stop bubbling. It could take several minutes to do this, depending on the
diameter of your frying pan.
When the last of the yogurt dries up, add the chicken pieces and
brown them. Add ½ cup water, reduce heat, cover, and simmer 20 minutes.
Stir in the milk and turn off the heat. It needs to sit a few
minutes to let the flavors blend. The longer you let it sit after cooking, the
better it will taste (up to several hours).
While the chicken is sitting, cook some rice. I make saffron rice
to go with this dish.
Fish out the bay leaves, and as many of the whole cloves as you
can find, before serving. Check to make sure it is moist enough (it should have
the consistency of applesauce). Reheat over low heat. Serve.
