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Spicy Aromatic Chicken In Saffron Sauce chicken, indian 4 tablespoon butter 2 teaspoon corn oil 3 lb chicken, skinned and cut 1 into 8 pieces 1 medium onion, chopped 1 teaspoon garlic pulp 1/2 teaspoon crushed peppercorns 1/2 teaspoon crushed cardamom pods 1/4 teaspoon ground cinammon 1 1/2 teaspoon chilli powder 2/3 cup natural yoghurt 1/2 cup ground almonds 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon saffron strands 2/3 cup water 2/3 cup single light cream 2 tablespoon chopped fresh coriander This is an impressive and aromatic chicken dish which contains saffron, the most expensive spice in the world! IC 1. Pre-heat the oven to 180deg.C/350deg.F Melt the butter with the oil in a skillet or wok and add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted spoon, leaving behind as much of the fat as possible. 2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chilli powder, yoghurt, ground almonds, lemon juice, salt and saffron strands in a mixing bowl. 3. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute. 4. Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer. 5. Transfer the contents of the pan to a casserole dish and cover with a lid or if using a wok, cover with foil. Transfer to the oven and cook for 30-35 minutes. 6. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the chicken to a frying pan and stir in the cream. 7. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with rice. >>Compiled by Imran C.<< From: "I. Chaudhary" Date: 10 Dec 96 Chile-Heads List Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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