INGREDIENTS

INSTRUCTIONS

SPICES
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. Sauté 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.
Note: The low fat content of the yogurts available in the US will
cause the sauce to break or curdle when it is added to the hot curry
if the yogurt is not mixed with sour cream. Non-fat yogurt is even
worse. If you must use low or non-fat ingredients, you will just have
to live with a curdled sauce.
Recipe by: Bill Wight
Posted to bbq-digest by "wight" <wight@odc.net> on Oct 20, 1999,
converted by MM_Buster v2.0l.

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