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Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:35
Number of servings: 6
This is an excellent dish to serve for dinner on cold winter days.

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Chicken Breast (skinless) 1/3 pound 153.00
2 Cauliflower 0.08 pound 38.25
3 Cashewnut Powder 1/2 tablespoon 4.69
4 Cream 0.17 cup 40.00
5 Tomato Puree   cup 0.00
6 Chili Powder (Red Chili Powder) 0.17 teaspoon 0.83
7 Ginger Paste 0.17 teaspoon 1.17
8 Garlic Paste 0.17 teaspoon 1.17
9 Vegetable Oil 1 tablespoon 16.50
10 Salt   to taste 0.17
Set 1
1 Cloves (Whole) 2/3    
2 Cumin Seeds (Cumin, Jeera) 0.17 teaspoon 0.35
3 Cardamom 0.17    
4 Saffron   teaspoon 0.00
Set 2
1 Pineapple   pound 0.00

Cooking procedure:
Cut chicken breast into bite sized pieces and cauliflower into small florets, keep aside.

Roast, over low heat, all the ingredients of set 1 in a small skillet for about three minutes.

Remove from heat and let cool. After the spices are cool, make into a fine powder. Keep aside.

In a wide, non-stick skillet, heat oil and fry chicken pieces until they are uniformly light brown on all sides. Remove and keep aside.

Next, fry cauliflower florets for five minutes on high heat. Remove the florets from the skillet and keep aside.

To the remaining oil, add the cashew nut powder. Lower heat to minimum and fry the powder for a minute.

Now, add the ground spice powder, chili powder, salt to taste and ginger and garlic pastes. Cook on medium for three minutes while occasionally stirring and now, add the browned chicken and cauliflower florets, tomato puree and cream. Stir once and then cook on medium-low heat for 20-25 minutes. Remove from heat and add pineapple pieces from set 2.

Serve the chicken dish garnished with fresh coriander leaves. Serve hot.

Goes well with paratha, plain rice, basmati rice, puri, tandoori nan etc.


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