Succulent chicken cooked in almonds, saffron and cream from Maharashtra - West India.
1 chicken, cut into portions
2 tsp crushed ginger
2 tsp crushed garlic
1 tsp coarse black pepper
3 tbsp lemon juice
2 tbsp chopped green dhania
1 ½ tsp Salt
2 tbsp vinegar
1 tsp honey
1 ½ tsp green chilli paste
2 cups thick low fat yoghurt
3 tbsp oil
2 tsp red chilli powder
1 tsp turmeric powder
½ cup hot water
1 tbsp fine almonds
½ tsp saffron – soaked into ½ cup boiling water
½ cup fresh cream
GARNISH
½ tsp gharam masala
2 tbsp chopped green dhania
SERVING SUGGESTION
Serve with fried potatoes, roti and a green salad
1
Combine ginger, garlic, pepper, lemon juice, dhania, salt, vinegar, honey, green chilli paste and yoghurt.
2
Add the chicken and mix well. Cover and set aside for 10 minutes.
3
Heat oil on low, add chilli powder and turmeric, let it sizzle for 1-2 minutes.
4
Adjust heat to medium. Add chicken with its marinade. Cook uncovered until chicken is browned for approximately 10 minutes.
5
Add ½ cup water. Close the pot and cook until tender.
6
Add almonds, saffron with its water and mix well.
7
Add cream and mix gently.
8
Remove from heat and sprinkle garnish.
Ingredients
1 chicken, cut into portions
2 tsp crushed ginger
2 tsp crushed garlic
1 tsp coarse black pepper
3 tbsp lemon juice
2 tbsp chopped green dhania
1 ½ tsp Salt
2 tbsp vinegar
1 tsp honey
1 ½ tsp green chilli paste
2 cups thick low fat yoghurt
3 tbsp oil
2 tsp red chilli powder
1 tsp turmeric powder
½ cup hot water
1 tbsp fine almonds
½ tsp saffron – soaked into ½ cup boiling water
½ cup fresh cream
GARNISH
½ tsp gharam masala
2 tbsp chopped green dhania
SERVING SUGGESTION
Serve with fried potatoes, roti and a green salad