Prep 20 mins
Cook 2 hrs
Love it! I don't know if the bananas are traditional but I like them in this recipe. I also like it hotter-thats up to you. You can also use lamb instead of the chicken.
- 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 1⁄2 cup plain yogurt
- 1⁄4 teaspoon saffron
- 2 teaspoons water
- 1⁄3 cup coarsely chopped blanched almond
- 1 cardamom pod (seeds only)
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon coriander seed
- 3 teaspoons clarified butter
- 1⁄3 cup chopped white onion
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 teaspoons chopped chili peppers
- 1⁄4 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄4 cup chopped cilantro
- 2 ripe bananas (optional)
- Marinate the chicken in the yogurt overnight-in a glass bowl or plastic bowl.
- Remove from fridge.
- Preheat oven to 400 Soak the safron in the water Spread the almonds, cardamom, cumin and coriander seeds in a glass cassarole dish.
- Bake them for 10 minutes-stir once.
- Heat the butter in a large heavy pan.
- Saute the onion for 2 minutes over low heat.
- Add the garlic and ginger-saute for 1 more minute.
- Stir in the chicken and yogurt, along with the saffron water.
- Add the chili pepper, turmeric, salt and almonds and spices-stir well and cover.
- Cook for 1 hour and 15 minutes stirring every 15 minutes or so.
- Remove the cover and cook for 15 minutes Add the sliced bananas if using and cook for 15 minutes more.
- Ladle into a serving bowl, garnish with the cilantro and offer with rice.
The recipe is great and seems very close to traditional except for the banana's! A lot of people add banana's when cooking curries (???)- Indians don't. Except if you're cooking it green.