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Recipes from Everyday Cooking Chile Chicken 2 pounds boneless, skinless chicken, cubed1/2 cup chopped cilantro 2 tablespoons garlic, chopped 2 tablespoons olive oil 4 dried red chilies 1 teaspoon salt 2 tablespoons canola oil 2 black cardamoms 2 green cardamoms 2 cloves 1 4 inch cinnamon stick 1 medium yellow onion, chopped Add chicken to a bowl. Add cilantro, red chilies, garlic, olive oil and salt. Mix well and set aside. Heat canola oil in a saucepan, add all whole spices. Let the spices sizzle for a minute or so. Add chopped onions and saute for a few minutes. Add chicken with the marinade to the pan. Stir everything for a couple of minutes. Cover and cook on medium heat for about 15 minutes or until chicken is tender and all the liquid is reduced to a thick sauce around the chicken. Serve warm with pulao rice or parathas.
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