Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce

Course : Indian
Serves: 8
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6 pounds chicken breast halves without skin -- boneless
1 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 medium jalapenos -- or to taste
3 tablespoons vegetable oil
20 medium almonds -- ground
20 medium cashews -- ground
1/2 teaspoon cloves -- ground
5 whole cardamom pods -- pounded lightly
1 teaspoon salt and pepper -- to taste
1 bunch cilantro and tomato wedges for garnish

Preparation / Directions:

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 saute whole peppers for 1-2 minutes. Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Saute 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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