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