17 Mar 2010
|Garlic||3 Clove (15 gm), minced|
|Cumin||1⁄2 Teaspoon, ground|
|Ginger||1⁄4 Teaspoon, ground|
|Turmeric||1⁄4 Teaspoon, ground|
|Caraway seeds||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
Stir in 1 (16 ounce) can whole, undrained tomatoes and 1/2 cup chicken stock.
Add 4 skinned chicken breasts and bring to boil.
Then reduce heat and simmer 10 minutes.
Chicken Mughlai Recipe