Curried Chicken Moghlai

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A wonderful curry whose ingredient list looks scary but isn't, its mostly spices.

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Steps

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Season the chicken breasts and coat lightly with flour.

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Melt 4 tbs of the butter in a large skillet.

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Add six breasts and cook over moderately high heat , turning once , until golden , about 4 minutes a side.

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Transfer to large plate and repeat with next 6 breasts.

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Melt remaining 4 tbs butter in skillet.

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Add onions and cook over moderate heat , stirring until softened about 10 minutes.

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Stir in garlic and ginger and cook until slightly softened about 3 minutes.

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Add the ground cumin , cumin seeds , turmeric , caraway seeds and 1 / 4 tsp cayenne and cook for 1 minute.

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Stir in the crushed tomatoes and the chicken stock.

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Transfer to an enamaled casserole or dutch oven stew pot.

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Add the chicken to the casserole and bring to a simmer over moderately low heat , simmer for 10 minutes.

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Stir in sourcream brown sugar , tomatoe pasted , crushed red paepper , saffron , cardamom , cloves , and nutmeg.

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Cover and cook over low heat 30 minutes.

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Uncover and cook stirring occasionally until t.

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Ingredients

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boneless skinless chicken breasts, salt and pepper, all-purpose flour, unsalted butter, onions, garlic cloves, ground cumin, fresh ginger, cumin seed, turmeric, caraway seed, cayenne pepper, tomatoes, chicken stock, sour cream, light brown sugar, tomato paste, crushed red pepper flakes, saffron thread, cardamom, ground cloves, nutmeg, fresh coriander