Ingredients: |
Ingredients: 3 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
3 cups plain whole-milk yogurt
1 1/2 cups low-salt chicken broth
12 garlic cloves, finely chopped
1/4 cup chopped peeled fresh ginger
2 1/2 teaspoons garam masala
2 teaspoons chaat masala
1 1/2 teaspoons Indian red chill powder or cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon turmeric
6 tablespoons chopped fresh cilantro, divided
2 tablespoons vegetable oil
2 tablespoons chopped fresh mint
1 teaspoon mustard seeds (preferably black mustard seeds)
24 fresh whole curry leaves (optional)
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Directions: |
Directions:Mix first 11 ingredients in large skillet. Add 3 tablespoons cilantro. Simmer over medium heat, stirring often, until chicken is just cooked through, about 12 minutes. Using slotted spoon, transfer chicken to bowl. Continue to simmer sauce until thick enough to coat spoon, stirring occasionally, about 15 minutes. Return chicken and any juices to skillet; stir to coat with sauce. (Can be made 1 hour ahead. Let stand at room temperature. Rewarm over low heat before serving.)
Heat oil in small skillet over medium high heat. Add mint, mustard seeds, then curry leaves, if desired. Saute topping just until seeds darken slightly and start to pop and curry leaves are crisp, about 4 minutes.
Transfer chicken mixture to serving platter Spoon hot topping over. Sprinkle with remaining 3 tablespoons cilantro. |
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