Title: Spicy Aromatic Chicken in Saffron Sauce
Categories: Indian Chicken
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.<< From: "I. Chaudhary" Date: 10 Dec 96 Chile-Heads List Ä

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