4 tbsp butter
2 tbsp corn oil
3 lb chicken,skinned and cut into 8 pieces or you can use chicken wings if you like
1 large onion,chopped
1 tsp garlic pulp
1/2 tsp crushed black peppercorns
1/2 tsp crushed cardamom pods
1/4 tsp ground cinnamon
1 1/2 tsp chili powder
2/3 cup natural plain yoghurt
1/2 cup ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
2/3 cup water
2/3 cup single light cream
2 tbsp chopped fresh coriander (cilantro)
1. Preheat the oven 350 F. Melt the butter with the oil in a deep round- bottomed frying pan or a medium karahi. Add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted sponn,leaving behind as much of the fat as possible.
b
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.
When the onions are lightly browned,pour the spice mixture into the pan and stir-fry for abut 1 minute.
Add the chicken pieces,and continue to stir fry for a further 2 minutes. Add the water and bring to a simmer.
Transfer the contents of the pan to a casserole dish and cover with a lid, or, if using a karahi,cover with foil. Transfer to the oven and cook for 30-40 minutes.
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.
Reheat gently on the hob for about 2 minutes. Garnish with fresh coriander and serve with Plain boiled rice.
There is no subtitute for saffron,so dont be tempted to use turmeric instead. It is well worth buying a small amount of saffron- either strands or in powdered form. to create this dish for a special occation.
