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Wednesday, December 12, 2012,2:35 AM by
J.Sujatha

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BALTI CHICKEN IN SAFFRON SAUCE

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt the butter with the oil in a karahi, wok or deep pan.
  • Add the chicken pieces and fry until lightly browned. Remove the chicken using a slotted spoon.
  • Add the onion to the same pan with remaining oil and fry over a medium heat.
  • Preheat the oven to 180°C / 350 °F / Gas 4.
  • Meanwhile, mix the garlic, black peppercorns, cardamom, cinnamon, chilli 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 1-2 minutes .
  • Add the chicken pieces and continue to fry for a further 2-3 minutes stirring constantly. Pour in the water and bring to a simmer.
  • Transfer the contents of the pan to a casserole and cover with a lid or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for at least 30 minutes.
  • Once you are sure that the chicken is cooked right through, remove from the oven. Transfer the mixture to a frying pan or place the karahi on the stovetop or hob and stir in the cream.
  • Reheat gently for 1-2 minutes. Garnish with fresh coriander and serve with a plain boiled rice .

INGREDIENTS

  • 50 grams butter
  • 50 ml Cooking oil
  • 1 ½ kg chicken, skinned and cut into 8 pieces
  • 1 medium onion, chopped
  • 2 teaspoon crushed garlic
  • ½ teaspoon crushed black peppercorns
  • ½ teaspoon crushed cardamom pods
  • ½ teaspoon ground cinnamon
  • 2 teaspoon chilli powder
  • 150 ml natural (plain) yogurt
  • 50 grams ground almonds
  • 1 tablespoon lemon juice
  • Salt
  • 1 teaspoon saffron strands
  • 150 ml water
  • 150 ml single cream
  • 2 tablespoon chopped fresh coriander (cilantro)

191 comments for “Balti Chicken in Saffron Sauce”

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