Ingredients
2 (6 ounce)
skinless, boneless chicken breast halves
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
4 (2 inch) cinnamon sticks
12 whole cloves
12 cardamom seeds
1 onion, thinly sliced
3 cloves garlic, minced
2 cup tomato sauce
1 cup warm water
1/4 cup buttermilk
4 tablespoons chopped fresh parsley
Directions
1-In a
large skillet, heat oil over medium heat. Cook cloves, cinnamon sticks and cardamom
seeds in hot oil for 5 minutes. Add in onions and garlic, and cook until
browned. Cut each chicken breast half into 4 pieces, and add to skillet; cook
for about 8 to 10 minutes.
2-Season
with coriander , cumin , salt and red pepper flakes. Stir in the tomato sauce
and water. Continue cooking for 8 minutes.
3-Stir in
buttermilk, and cook for 6 to 8 minutes. Just before serving, mix in the
parsley.
