*  Exported from  MasterCook Mac  *

        Oven Ki Murghi - Chicken, Green Chilies and Onions - India

Recipe By     : Madhur Jaffrey's  Quick & Easy Indian Cooking
Serving Size  : 4    Preparation Time :0:00
Categories    : Madhur Jaffrey's  Quick          Madhur Jaffrey
                India

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SAUCE
   2      tbsps         tomato paste
   1      tbsp          Dijon mustard
   1      tsp           ground cumin
   1      tsp           garam masala
   1      tbsp          fresh lemon juice
     1/2  tsp           salt
     1/4  tsp           cayenne pepper -- or to taste
   1      c             heavy cream
                        ALSO
   1 1/4  lbs           4 chicken breast, no skin, no bone
                        salt and fresh ground black pepper -- to taste
   4      tbsps         vegetable oil
   2      inch piece    stick cinnamon
   6                    cardamom pods
   6                    whole cloves
   1      med           onion -- cut into half rings
   1      inch piece    fresh ginger root -- cut into fine strips
   2                    fresh hot green chilies, with seeds -- cut into
fine strip
     1/2  tsp           black or yellow mustard seeds
   1      clove         garlic -- finely chopped

Preheat oven to 350F. Put tomato puree in bowl. Add 1 tablespoon water;
mix. Add all remaining ingredients for sauce in listed order; mix as you
go. Spread out chicken pieces. Salt and pepper them generously on both
sides. Put 3 tablespoon of oil in non-stick frying pan and set over high
heat. When hot, put in cinnamon, cardamon pods and cloves. Ten seconds
later, put in chicken pieces in single layer and brown them lightly on
both sides. Remove with slotted spoon and place in ovenproof dish in
single layer. Put onions, ginger and green chilies into oil that remains
in frying pan. Stir-fry them until they are light brown in color. Remove
with slotted spoon and spread evenly over chicken pieces. Add last
tablespoon of oil to frying pan and let it heat. Put in the mustard
seeds. As soon as they pop, this just takes seconds, put in garlic. Sir.
As soon as it starts too brown, pour in sauce. As soon as sauce heats up
and starts bubbling, pour it over and around the chicken without
displacing onion mixture. Place ovenproof dish, uncovered in oven and
bake for 25 minutes. Serve immediately.

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Per serving (excluding unknown items): 410 Calories; 38g Fat (79%
calories from fat); 3g Protein; 20g Carbohydrate; 82mg Cholesterol;
430mg Sodium


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