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“Better Homes and Gardens”
1hr 35mins

Ingredients Nutrition


  1. Cut chicken into bite-size pieces.
  2. In a medium nonmetal bowl combine yogurt, ginger, garlic, and garam masala; mix well.
  3. Add chicken pieces; toss to combine.
  4. Cover and marinate in the refrigerator for at least 2 hours.
  5. In a 5- to 6-quart Dutch oven cook onions in 1/3 cup hot butter, stirring often, about 15 minutes or until onions are golden and caramelized.
  6. Using tongs, remove onions from Dutch oven; set aside.
  7. Add cashew to Dutch oven; cook for 2-3 minutes or until lightly brown and toasted.
  8. Using a slotted spoon, remove cashews from Dutch oven; drain on paper towel-lined plate.
  9. In a large saucepan combine 4 cups of the chicken broth, the basmati rice, and 1 tablespoon butter.
  10. Bring to boiling, decrease heat; simmer, covered, about 20 minutes or until broth is absorbed and rice is tender; remove from heat.
  11. Drain chicken, discarding marinade.
  12. Add chicken to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.
  13. Stir in cinnamon, cumin, salt, and cloves; cook and stir 1 minute.
  14. Add remaining chicken broth; cook and stir 4-5 minutes more or until chicken is tender and no longer pink.
  15. Add cranberries, caramelized onions, and cooked rice to chicken mixture in Dutch oven.
  16. Mix gently.
  17. Combine cayenne pepper and milk.
  18. Pour milk mixture over chicken-rice mixture.
  19. Cover and let stand for 5 minutes.
  20. Remove lid and mix well.
  21. To serve, divide chicken mixture among serving bowls.
  22. Top with mint, cilantro, and reserved cashews; serve immediately.

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