Recipe by Sondra Beth
"This Indian-inspired dish is very easy to prepare, but the rich, complex sauce suggests otherwise. Serve it with butter-basted, roasted butternut squash and basamite rice seasoned with peas and butter. Rich creamy Fage brand yogurt, originally imported from Greece, is perfect for this dish." I acquired this recipe from Wine Enthusiast Magazine.
Top Review by Chef Kayce
This is an excellent recipe. I had two small problems (my part) with not having all ingredients and being too lazy to go out for them. I did not have heavy cream, so replaced with sour cream. Did not have fresh cilantro, so used dried (soaked in water with saffron).<br/><br/>This recipe is easy to do and flavors are beautifully combined. Using fresh ginger and grating the nutmeg does make a difference, so do recommend it as compared to using dried versions.<br/><br/>I used Basmati rice to go with it (debated a veggie, but husband said not). Excellent recipe Sondra!
- 3⁄4 teaspoon saffron thread, crumbled
- 2 tablespoons extra virgin olive oil, divided
- 1 1⁄2-2 lbs boneless skinless chicken breast halves (4)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground coriander
- 1 tablespoon butter
- 1 large shallot, finely minced
- 1⁄2 inch piece gingerroot, peeled and grated (about 1 tsp)
- 1 large garlic clove, minced
- 1⁄4 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 1⁄2 cup european style plain yogurt (whole or 2% fat)
- 1⁄4 cup cilantro leaf, chopped
- 1 teaspoon garam masala
Directions See How It's Made
- Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
- Cover tightly, let steep at least 20 minutes but preferably 2 hours.
- Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
- In a small bowl, combine the salt, pepper, and coriander.
- Sprinkle the spices over the chicken; let stand 10 minutes.
- Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
- Use tongs to transfer the chicken to a plate.
- Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
- Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
- Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
- If the sauce is too thick, add a splash of cream or milk.
- Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
- WINE RECOMMENDATION:.
- Crisp, dry Rose'.