Ingredients
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4 Chicken Breasts
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2 Tbsp Olive OilOr Ghee or clarified butter
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2" piece Fresh Ginger
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2 Garlic Cloves
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1 Tbsp Garam Marsala
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1 Tbsp Chili Powder
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4-8, dep. on heat level desire Bird's Eye Chile Peppers
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1 Tbsp Salt
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1 Tbsp Coriander
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1 Tbsp Tumeric
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3-4 whole Green Cardamonor 1/2 tsp powder
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1 cup Almonds
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1 Onion
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1 1/2 cups Greek Yogurtor natural yogurt
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2 cups Chicken Stock
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1/2 cup Fresh Cilantro
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2 cups (optional for serving) Jasmine Rice
Directions
Steps
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1
Done
|
Peel and grate the ginger and garlic. Crush the cardamom and almonds (you can throw everything in a blender to spee up the process). Add the salt, chili, chili powder, cumin, coriander, yogurt, etc. (everything but the onions and oil) and blend well. |
|
2
Done
|
heat the oil. Cut the onions into rings or slices as desired. Sautee for about 5 min. until golden. Add the chicken (salt hte chicken first), and let brown about 5 min. on each side. Add the remaining ingredients (except the rice), and simmer for about 20 minutes, Serve over rice. (Optional - add more slices of almonds. You can also add a bit of cream at the end for extra richness. I also love this dish with steam broccoli that I mix in at the end). |
