Title: Spicy Aromatic Chicken in Saffron Sauce
Categories: Indian, Poultry
Yield: 4 Servings

4 tb Butter
2 ts Corn oil
3 lb Chicken, skinned and cut
Into 8 pieces
1 md Onion, chopped
1 ts Garlic pulp
1/2 ts Crushed peppercorns
1/2 ts Crushed cardamom pods
1/4 ts Ground cinammon
1 1/2 ts Chilli powder
2/3 c Natural yoghurt
1/2 c Ground almonds
1 tb Lemon juice
1 ts Salt
1 ts Saffron strands
2/3 c Water
2/3 c Single light cream
2 tb 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.<<
Posted to CHILE-HEADS DIGEST V3 #183

From: "I. Chaudhary"

Date: Wed, 11 Dec 1996 13:00:40 +1000 (EST)