*  Exported from  MasterCook  Buster  *
 
                          CURRIED CHICKEN MOGHLAI
 
 Recipe By     : Ann Altman
 Serving Size  : 6    Preparation Time :
 Categories    : Poultry                          Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    skinless boneless chicken breast halves -- about 4
 pounds
                         salt -- to taste
                         black pepper -- freshly ground, to
                         -- taste
                         all-purpose flour -- for dredging
    4      ounces        unsalted butter -- (1 stick)
    5      medium        onions -- finely chopped
    6                    garlic cloves -- minced
    1      tablespoon    finely grated ginger
      1/2  teaspoon      ground cumin
      1/2  teaspoon      cumin seeds
      1/2  teaspoon      turmeric
      1/2  teaspoon      caraway seeds
      1/4  teaspoon      cayenne pepper
   35      ounces        canned Italian peeled tomatoes -- coarsely crushed,
                         -- with their liquid
    2      cups          chicken stock or canned low-sodium broth
    3      cups          sour cream
      1/2  cup           light brown sugar -- (packed)
    1      tablespoon    tomato paste
    1      teaspoon      crushed red pepper
    1      teaspoon      saffron threads -- loosely packed
      1/2  teaspoon      ground cardamom
      1/4  teaspoon      nutmeg -- freshly grated
                         cayenne -- to taste
   12      sprigs        fresh cilantro -- for garnish
    6      cups          cooked basmati rice -- up to 12 cups
 
 1.  Season the chicken breasts with salt and black pepper and coat lightly
 with flour, shaking off the excess.  Melt 4 tablespoons of the butter in a
 large skillet.  Add 6 chicken breasts and cook over moderately high heat,
 turning once, until golden, about 4 minutes per side.  Transfer to a large
 plate and repeat with the remaining chicken breasts.
 
 2.  Melt the remaining 4 tablespoons of butter in the skillet.  Add the onions
 and cook over moderate heat, stirring, until softened, about 10 minutes.  Stir
 in the garlic and ginger and cook until slightly softened, about 3 minutes.
 Add the ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon of
 cayenne and cook for 1 minute.  Sitr inthe crushed tomatoes and stock.
 Transfer to an enameled cast-iron casserole.
 
 3.  Add the chicken to the casserole and simmer over moderately low heat for
 10 minutes.  Stir in the sour cream, brown sugar, tomato paste, crushed red
 pepper, saffron, cardamom, cloves and nutmeg.  Cover and cook over low heat
 for 30 minutes.  Uncover and cook, stirring occasionally, until the sauce is
 thickened, about 45 minutes longer; the sauce will not be completely smooth.
 Season with salt and cayenne.  Spoon the chicken and sauce onto plates,
 garnish with cilantro sprigs and serve with basmati rice.
 
 Notes: Developed by Ann Altman, now executive chef for the Joseph Seagram
 Company, for an Indian client when she worked at New York City’s Donald Bruce
 White Caterers.  Recipe featured in the September 1998 Food & Wine magazine’s
 “Food & Wine’s 20 Best Recipes Ever” as the example for 1993.
 
 Typos by K. Hudson Lipin, 09/04/98
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