|
Ingredients
|
Quantity
|
|
Chicken breast – skinless, boneless - cut into 2” cubes
|
1 ½ pounds
|
|
Blanched almonds
|
2 ounces
|
|
1” cinnamon stick – broken up
|
1
piece
|
|
Green cardamom pods – seeds only
|
6
|
|
Coriander seeds
|
2 tsp
|
|
White poppy seeds
|
1 ½ tsp
|
|
Whole milk plain yogurt
|
9 ounces
|
|
1”Ginger root – finely grated
|
1 piece
|
|
Garlic root – peeled and crushed
|
4 large
|
|
Salt
|
1 tsp or to taste
|
|
Freshly milled white pepper
|
½ tsp
|
|
Ghee or unsalted butter
|
2 ounces
|
|
Green chillies – halved lengthwise seeded if
wished
|
2
|
|
Rose water
|
2 tbsp
|
Soak the almonds in 125 ml boiling water for 15 minutes.
Preheat a small heavy pan over a low heat for about a minute and
add the cinnamon, cardamom and coriander seeds. Stir until they begin to
release their aroma (about 30 seconds), then add the poppy seeds and switch off
the heat source.
Stir for a further 30 seconds, then let the ingredients cool.
Grind in a coffee or spice mill until fine and set aside.
Whisk the yogurt until smooth and add the ginger, garlic, salt and
pepper. Mix well and set aside.
Put the chicken in a heavy based saucepan and add the roasted
ground spices, the yogurt mixture and the ghee or butter. Stir and mix
thoroughly and place the pan over a low heat and allow to heat through for a
few minutes Meanwhile, puree the almonds with the water in which they were
soaked and add to the chicken.
Cover the pan with a double thickness of aluminum foil then place
the lid on. Seal the edges by crumpling the edges of the foil all around the
saucepan rim. Wait for 5 minutes and check that the saucepan lid is hot, then
turn the heat to its minimum setting. Cook for 25-30 minutes. Add the chilies
and stir in the rose water. Re-cover the pan with foil and lid and switch off the
stove.
Let it stand for 10-15 minutes to allow the chilli flavor to
infuse into the sauce. Remove the chilies before serving.
Best accompanied by pilau rice.
