Murgh Moglai

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 boneless skinless chicken breast     3 boneless skinless chicken breasts     5 boneless skinless chicken breasts     7 boneless skinless chicken breasts     9 boneless skinless chicken breasts     10 boneless skinless chicken breasts     11 boneless skinless chicken breasts     13 boneless skinless chicken breasts     14 boneless skinless chicken breasts     15 boneless skinless chicken breasts     17 boneless skinless chicken breasts     18 boneless skinless chicken breasts     19 boneless skinless chicken breasts

• Ingredients
• 4 boneless skinless chicken breasts
• fresh ginger
• garlic
• ghee
• 2 onions
• cloves
• cinnamon
• turmeric
• pepper
• cumin
• coriander
• salt
• yogurt
• fresh cilantro
• Recipe
• In a bowl, mix together:
• 4 boneless skinless chicken breasts, cut into chunks
• 1 tsp fresh ginger, grated
• 1 tsp garlic, minced
• Meanwhile, saute in a heavy pan over medium heat until the onions are transparent and even slightly browned:
• 2 tbsps ghee
• 2 onions, chopped
• Add:
• ¹/₄ tsp clove, ground
• ¹/₄ tsp cinnamon
• ¹/₂ tsp turmeric
• 1 tsp pepper
• 1 tsp cumin
• 1 tbsp coriander
• Cook, stirring, for 3-5 minutes. Then add the chicken mixture and:
• ¹/₂ tsp salt
• Cook, stirring, over medium-high heat until the chicken is seared on all sides. Add:
• 1 cup yogurt (227g)
• Cook, covered, over low heat for about 20 minutes, until the chicken is done. Taste and adjust salt if necessary.
• Optionally, garnish with:
• 2 tbsps fresh cilantro, chopped
• Serve with basmati rice, achar, and papurs.