Curried Chicken Moghlai
Servings
6-8
Servings
6-8
Ingredients
Instructions
  1. Coarsely crush tomatoes with their liquid
  2. Season chicken breasts on both sides with salt and black pepper and coat lightly with the flour, shaking off the excess
  3. Melt 4 tablespoons of the butter in a large skillet
  4. Add 6 chicken breasts and cook over moderately high heat, turning once, until golden. Repeat with remaining breasts
  5. Melt remaining 4 tablespoons butter in skillet
  6. Add onions and cook over moderate high heat until softened
  7. Stir in the garlic and ginger and cook until slightly softened, about 3 minutes
  8. Add ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon cayenne and cook for 1 minute
  9. Stir in crushed tomatoes with their liquid and the chicken stock
  10. Transfer to an enabled cast iron casserole
  11. Add chicken to the casserole and bring to a simmer over a low heat, 10 minutes
  12. Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg
  13. Cover and cook over low heat for 30 minutes
  14. Uncover and cook, stirring occasionally, until the chicken is tender and sauce is thickened, about 45 minutes longer
  15. The sauce will not be completely smooth. Season with salt and cayenne
Recipe Notes

You can freeze, making sure to place plastic wrap on top of the sauce before placing lid on plastic container