Balti Saffron Chicken

Balti Saffron Chicken
Originally uploaded by wayfarer.

Balti Chicken in Saffron Sauce (from this book).

4 tb Butter
2 ts Corn oil
3 lb Chicken, skinned and cut
Into 8 pieces
1 md Onion, chopped
1 ts Garlic pulp
½ ts Crushed peppercorns
½ ts Crushed cardamom pods
¼ ts Ground cinammon
1 ½ ts Chilli powder
⅔ c Natural yoghurt
½ c Ground almonds
1 tb Lemon juice
1 ts Salt
1 ts Saffron strands
⅔ c Water
⅔ c Single light cream
2 tb Chopped fresh coriander

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.