PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS - 2
INGREDIENTS
* 1 tablespoon vegetable oil
* 4 (2 inch) cinnamon sticks
* 10 whole cloves
* 10 cardamom seeds
* 1 onion, thinly sliced
* 2 cloves garlic, minced
* 2 (6 ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 cup tomato sauce
* 1/2 cup warm water
* 1/2 cup buttermilk
* 2 tablespoons chopped fresh parsley
DIRECTIONS
1. In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
2. Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
3. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.
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Chicken Korma 
Tags: chicken, korma
25.Sep.08 
Chicken and Other Poultry, Indian 
Comments (0)
PREP TIME - 30 Min
COOK TIME - 50 Min
READY IN - 2 Hrs 20 Min
SERVINGS - 4
INGREDIENTS
* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro
DIRECTIONS
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
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Chicken Tikka Masala
Tags: chicken masala, masala, tikka
14.Jul.08 Foods by Country, Indian Comments (0)
