MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mughlai Chicken
Categories: Poulltry, Chilies, Nuts, Vegetables, Dairy
Yield: 6 servings

4 Cardamom pods
10 cl Garlic; peeled
6 Whole cloves
4 1/2 ts Chopped fresh gingerroot
1 tb Unblanched almonds
1 tb Salted cashews
1 ts Ground cinnamon
6 sm Red onions; halved, sliced
4 Jalapeno peppers; seeded,
- fine chopped
1/4 c Oil
3 tb Water
1 1/2 lb Boned, skinned chicken; in
- 1/2" cubes
1 c Coconut milk
1 c Plain yogurt
1 ts Ground turmeric
Fresh cilantro leaves
Naan flatbreads; opt
+=OR=+
Hot cooked basmati rice; opt

Remove seeds from cardamom pods; place in a food
processor. Add the garlic, cloves, ginger, almonds,
cashews and cinnamon; cover and process until blended.
Set aside.

In a large skillet, saute onions and jalapenos in oil
until tender. Stir in water and the garlic mixture. Add
the chicken, milk, yogurt and turmeric. Bring to a boil.
Reduce heat; simmer, uncovered, until chicken juices run
clear, 8-10 minutes. Sprinkle with cilantro. Serve with
naan or rice if desired.

Aruna Kancharla, Bentonville, Arkansas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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