Serves: 4
Total Calories: 336
1. Prepare the yogurt cheese. Then, in a large bowl, mix together the cheese, yogurt, oil, onion, green chili pepper, raw almonds, cumin, garam masala, ginger, cardamom, and salt. Add the chicken and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate at least 4 and up to 24 hours in the refrigerator.
2. When ready to cook, in a small bowl, mix the saffron and milk and set aside about 30 minutes. Place the chicken and all the marinade in a medium nonstick skillet or saucepan, cover, and cook, stirring once or twice, over medium-high heat, about 5 minutes. Uncover the pan, reduce the heat to medium, and continue to cook, stirring as needed, until the chicken is tender, about 20 minutes. Meanwhile, prepare the almonds.
3. Reduce the heat to low, add the saffron-milk and the mint leaves. Cover the pan again and cook another 5 minutes to blend the flavors. Remove to a serving dish, sprinkle the black pepper on top, garnish with the roasted almonds, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Saffron Chicken Curry with Dry-Roasted Almonds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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