Chicken Breasts Baked with Green Chiles and Onions (Oven ki murghi)
I think this is one of my favorite dishes so far! The sauce is delicious, the spicing is wonderful, and it's pretty simple.
Chicken Breasts Baked with Green Chiles and Onions (Oven ki murghi)
from Quick and Easy Indian Cooking, by Madhur Jaffrey
My Notes:
Warning - I used 4 chiles, and it was a little spicy - not too bad if you don't eat the chile slices. I used half cream and half half-and-half, and it was fine. I didn't have mustard seeds, so I added 1 tablespoon of Dijon mustard to the sauce.
Ingredients
For the Sauce:
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon store-bought garam masala
1 tablespoon fresh lemon juice (I used fresh lime juice because I didn’t have lemons)
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 cup heavy, whipping cream
You also need:
4 boned, skinned chicken breast halves (about 1 1/4 pounds)
Salt as needed
Freshly ground black pepper
4 tablespoons vegetable oil
2-inch stick cinnamon
6 cardamom pods
6 whole cloves
I medium-size onion (about 5 ounces), peeled and cut into fine half-rings
1-inch piece fresh ginger, peeled and cut into fine slices, then into fine strips
1 to 3 fresh, hot green chiles, cut diagonally into fine strips (do not remove seeds)
1/2 teaspoon black or yellow mustard seeds (I didn’t have these, so I added 1 tablespoon of dijon mustard to the sauce)
1 clove garlic, peeled and finely chopped
Preheat the oven to 350 degrees.
Put the tomato paste in a bowl, add 1 tablespoon water, and mix. Add all the remaining ingredients for the sauce in the order listed, mixing as you go.
Salt and pepper the chicken generously on both sides.
Put 3 tablespoons of the oil in a nonstick frying pan and set over high heat. WHen the oil is hot, put in the cinnamon, cardamom pods, and cloves (be careful - they pop up!). Ten seconds later, put the chicken pieces in a single layer and brown them lightly on both sides. Remove the chicken with a slotted spoon and place in an ovenproof dish in a single layer. Put the onions, ginger, and green chiles into the oil that remains in the frying pan. Stir and fry them until they are light brown in color. Remove with a slotted spoon and spread evenly over the chicken pieces.
Add the last tablespoon of oil to the frying pan and let it heat. Put in the mustard seeds. As soon as they pop - this takes just seconds - put in the garlic. As soon as it starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Remove and discard the cinnamon stick, cardamom pods, and whole cloves, and serve immediately.
Serves 2 - 4
Chicken Breasts Baked with Green Chiles and Onions (Oven ki murghi)
from Quick and Easy Indian Cooking, by Madhur Jaffrey
My Notes:
Warning - I used 4 chiles, and it was a little spicy - not too bad if you don't eat the chile slices. I used half cream and half half-and-half, and it was fine. I didn't have mustard seeds, so I added 1 tablespoon of Dijon mustard to the sauce.
Ingredients
For the Sauce:
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon store-bought garam masala
1 tablespoon fresh lemon juice (I used fresh lime juice because I didn’t have lemons)
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 cup heavy, whipping cream
You also need:
4 boned, skinned chicken breast halves (about 1 1/4 pounds)
Salt as needed
Freshly ground black pepper
4 tablespoons vegetable oil
2-inch stick cinnamon
6 cardamom pods
6 whole cloves
I medium-size onion (about 5 ounces), peeled and cut into fine half-rings
1-inch piece fresh ginger, peeled and cut into fine slices, then into fine strips
1 to 3 fresh, hot green chiles, cut diagonally into fine strips (do not remove seeds)
1/2 teaspoon black or yellow mustard seeds (I didn’t have these, so I added 1 tablespoon of dijon mustard to the sauce)
1 clove garlic, peeled and finely chopped
Preheat the oven to 350 degrees.
Put the tomato paste in a bowl, add 1 tablespoon water, and mix. Add all the remaining ingredients for the sauce in the order listed, mixing as you go.
Salt and pepper the chicken generously on both sides.
Put 3 tablespoons of the oil in a nonstick frying pan and set over high heat. WHen the oil is hot, put in the cinnamon, cardamom pods, and cloves (be careful - they pop up!). Ten seconds later, put the chicken pieces in a single layer and brown them lightly on both sides. Remove the chicken with a slotted spoon and place in an ovenproof dish in a single layer. Put the onions, ginger, and green chiles into the oil that remains in the frying pan. Stir and fry them until they are light brown in color. Remove with a slotted spoon and spread evenly over the chicken pieces.
Add the last tablespoon of oil to the frying pan and let it heat. Put in the mustard seeds. As soon as they pop - this takes just seconds - put in the garlic. As soon as it starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes. Remove and discard the cinnamon stick, cardamom pods, and whole cloves, and serve immediately.
Serves 2 - 4
