Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Chicken breast - skinned and 6 tablespoons 90ml Butter - ghee or vegetable

  2. Oil

  3. 1 teaspoon 5ml Saffron ground or yellow food

  4. - coloring

  5. 4 tablespoons 60ml Milk

  6. 4 teaspoons 20ml Garlic puree

  7. 8 tablespoons 120ml Onion puree

  8. 2 teaspoons 10ml Garam masala

  9. 2 1/2 oz natural

  10. - yogurt

  11. 5 Double cream

  12. 2 tablespoons 30ml Ground almonds

  13. 20 Saffron strands - (about 1/10 gram)

  14. Salt to taste

  15. Garnish

  16. 2 tablespoons 30ml Chopped fresh coriander leaves - (cilantro)

  17. 30 Almonds whole - roasted

Instructions Jump to Ingredients ↑

  1. Heat the gee and mix the saffron powder or coloring with milk.

  2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fry for 2 minutes.

  3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked.

  4. Add the yogurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.

  5. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.

  6. Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediately.


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