Curried Chicken Moghlai

• 12 boneless chicken breast halves
• 1 stick unsealed butter
• 5 med onions
• 6 garlic cloves
• 1 tbsp finely grated ginger
• 1/2 tsp ground cumin
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp caraway seeds
• Cayenne pepper
• 1 35 ounce can crushed Italian tomatoes
• 2 cups sour cream
• 1/2 cup light brown sugar
• 1 tbsp tomato paste
• 1 tsp crushed red pepper
• 1 tsp saffron threads
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg

1. Season breasts with salt, pepper and flour. Melt 4 tbsp butter and cook chicken until golden (4min). Remove. Melt the rest of the butter, add onions and cook until soft (10 min). Stir in garlic, ginger and cook 3 minutes. Add cumin, turmeric, caraway and 1/4 tsp cayenne and cook 1 minute. Add tomatoes and chicken stock. Transfer to a cast iron casserole. Add chicken and bring to simmer for 10 minutes. stir in sour cream, brown sugar and tomato pt, crushed rd pepper, saffron, cardamom, cloves and nutmeg. Cook covered for 30 minutes over low heat. Uncover and cook 45 minutes more, until sauce is thickened. Season with salt and Cayenne.

chicken, butter, onions, garlic, ginger, ground cumin, cumin seeds, turmeric, caraway seeds, cayenne pepper, italian tomatoes, sour cream, light brown sugar, tomato, red pepper, threads, ground cardamom, ground cloves, nutmeg

Taken from www.epicurious.com/recipes/member/views/curried-chicken-moghlai-51613001 (may not work)