*  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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