Saffron Chicken

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

Combine ginger, garlic, pepper, lemon juice, dhania, salt, vinegar, honey, green chilli paste and yoghurt.

Add the chicken and mix well. Cover and set aside for 10 minutes.

Heat oil on low, add chilli powder and turmeric, let it sizzle for 1-2 minutes.

Adjust heat to medium. Add chicken with its marinade. Cook uncovered until chicken is browned for approximately 10 minutes.

Add ½ cup water. Close the pot and cook until tender.

Add almonds, saffron with its water and mix well.

Add cream and mix gently.

Remove from heat and sprinkle garnish.