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India   -   Chicken In A Fragrant Yogurt Sauce (Dahi Murgh)   adapted from Indian Light Cooking by Ruth Law

  • 1 Teaspoon White Poppy Seeds
  • 1 Tablespoon Olive Oil
  • 3 Large Onion -- thinly sliced
  • 1 Teaspoon Ginger -- chopped
  • 2 Teaspoons Garlic -- finely chopped
  • 1 Teaspoon Cayenne
  • 2 Teaspoons Cilantro
  • 1 Cup Nonfat Yogurt
  • 3 Whole Chicken Breasts
  • 1/2 Teaspoon Salt
Directions In small skillet, dry roast the poppy seeds, cool slightly and grind in spice grinder. Heat oil in non-stick pan. Add onions and fry for 2 minutes. Add 2 tablespoons of water. Turn heat to low. Cook for 8 minutes. Add ginger and garlic. Cook for 2 minutes. Add cayenne, poppy seeds, and cilantro. Cook for 30 seconds. Cool slightly and place mixture and 1/4 cup of water in food processor. Process to a paste. Add yogurt and stir in. Set aside. Add chicken to same skillet and fry until well browned on both sides. Add yogurt mixture and bring almost to a boil. Reduce heat, cover, simmer for 10 minutes. Stir occasionally. Serve.
Serves 6
Time to Make 0:00

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