This is a beautifully aromatic chicken dish that is partly cooked in the oven. It contains saffron, one of the most expensive spice in the world, and is sure to impress your guests.
Recipe: (Serves 4-6)
50 g/2 oz/4 tablespoons butter
2 tablespoons corn oil
1-1.5 kg/2.5-3 lb chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 teaspoon garlic pulp
0.5 teaspoon crushed black peppercorns
0.5 teaspoon crushed cardamom pods
0.25 teaspoon ground cinnamon
1.5 teaspoon chili powder
150 ml/0.25 pint natural (plain) yogurt
50 g/2 oz/0.5 cup ground almonds
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon saffron strands
150 ml/0.25 pint water
150 ml/0.25 pint single (light) cream
2 tablespoons chopped fresh coriander (cilantro)
Method:
Preheat the oven to 180oC/350oF/Gas 4. Melt the butter with the oil in a deep round-bottomed frying pan (skillet) or a medium wok. 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.
Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chili powder, yogurt, 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 about 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. Transfer to the oven and cook for 30-35 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 (cilantro) and serve with plain boiled rice.
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