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Ingredientes
- 1/4 tsp black peppercorns
- 1/2 tsp cumin seeds
- 1 x inch cinnamon stick
- 8 whl cloves
- 5 x green cardamom pods husked
- 2 Tbsp. mild vegetable oil or possibly sweet butter
- 1 c. finely minced onion
- 2 Tbsp. chopped garlic
- 1 Tbsp. grated fresh ginger
- 2 lrg bay leaves
- 2 lb chicken breasts with ribs skinned
- 1/8 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 Tbsp. sweet paprika
- 1/8 tsp nutmeg
- 1/2 tsp salt or possibly to taste
- 3/4 c. plain yogurt
- 1 Tbsp. lowfat sour cream
- 10 whl cashews
- 10 whl blanched almonds
- 1/2 c. water chopped cilantro for garnish
Direcciones
- Tested 1/25/99. Excellent. Reduce the water by half. OK to use full amount of cayenne.
- Do not be put off by the long list of ingredients, the result is well worth the effort. To speed up the preparation, you can substitute commercial garam masala for the peppercorns, cumin seeds, cinnamon stick, whole cloves and cardamom. To serve, mound the chicken on a large heated platter over a bed of steaming basmati or possibly wild rice.
- Combine the peppercorns, cumin, cinnamon, cloves and cardamom in a spice grinder and grind to a fine pwdr. Set aside. Heat the oil in a large saute/fry pan over medium-high heat. Add in the onion, garlic, ginger and bay leaves. Stir and cook till the onion is lightly browned, about 4 min.
- Reduce heat to medium. Add in the chicken pcs and cook till no longer pink, 5 to 6 min. Add in the grnd spices, turmeric, cayenne, paprika, nutmeg and salt. Cook till aromatic and the chicken is coated with spices, 3 to 4 min.
- Combine the yogurt and lowfat sour cream in a small bowl; stir to blend. Add in to the pan, a Tbsp. at a time. Cook, stirring occasionally, for 3 min.
- Combine the cashews, almonds and water in a blender; blend till smooth. Add in to the pan.
- Reduce heat to low, cover and cook till the chicken is tender and the sauce is thick, about 30 min.
- Transfer to a heated serving dish and garnish with cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 157 | 54% |
| Total Fat 17.59g | 22% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.26g | |
| Cholesterol 82mg | 27% |
| Sodium 290mg | 12% |
| Potassium 406mg | 12% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.7g | 2% |
| Protein 27.02g | 43% |
