Indian Saffron Yogurt Chicken with Almonds
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g natural yourt
- 500 g chicken breasts
- 250 g almond (s), round
- 3 medium onion (s), red
- 1 pack saffron powder
- 1 teaspoon coriander, ground
- 1 teaspoon ground cumin
- 0.5 teaspoon ½ cinnamon
- 0.25 teaspoon ¼ cardamom
- 2 cloves garlic
- 2 tablespoon raisins
- 400 ml vegetable broth or alternatively coconut milk, as required
- salt
- Cayenne pepper
- 2 tablespoon ghee or clarified butter
- Almond (s) (almond sticks) for decoration
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into bite-sized pieces. Dissolve the saffron powder in the natural yoghurt and stir. Add the cut chicken breast and leave to marinate in the refrigerator for about 2 hours.
- Peel the onions, cut into fine rings and mix with the ground almonds and garlic (crushed or finely chopped).
- Melt the ghee in the pan, then toast the coriander and cumin powder with the cinnamon and cardamom in the pan. Then add the onion mixture and fry. Now put the natural yoghurt with the chicken in the pan, simmer briefly or fry. Then add the vegetable stock or coconut milk (if you like).
- Now turn the temperature down so that it simmers gently. Let everything boil down (approx. 45 min.) So that a creamy consistency arises. Add the raisins halfway through the cooking time. Finally, season with salt and cayenne pepper and serve garnished with the almond sticks.
- Basmati rice goes well with it.
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