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Chicken Breasts With Fruity Saffron Sauce

Madhuri.Dixit's picture
Ingredients
  Chicken breast fillets 4 , skinned
  Tomato puree 1 Tablespoon
  Plain low fat runny yoghurt 3 Tablespoon
  Garlic pulp 1 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Ground fennel seeds 1⁄4 Teaspoon
  Ground cardamom seeds 1⁄4 Teaspoon
  Fat free fromage frais 4 Tablespoon
  Ground almonds 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Saffron strands 1⁄4 Teaspoon
  Corn oil 1 Tablespoon
  Bay leaf 1
  Cinnamon stick 1
  Sultanas 1 Ounce (30 Gram)
  Flaked almonds 1 Ounce (30 Gram)
Directions

1. Using a sharp knife, make 2 slashes into each chicken breast without cutting right: through. This will help the flavours and the heat to penetrate.
2. In a bowl, blend together the tomato puree, yoghurt, garlic, garam masala, fennel, cardamom, fromage frais, ground almonds, chilli powder, lemon juice, salt to taste, and the saffron with 4 tablespoons of water.
3. Heat the oil in a deep frying pan and fry the bay leaf and cinnamon stick for about 30 seconds. Then add the sauce mixture together with 150
ml / 1/4 pint water and bring to the boil. Pour this over the top of the chicken breasts and leave to marinate for about 1 hour.
4. Preheat the oven to 190°C/375°F/gas 5. Place the chicken with the sauce in a heatproof dish and sprinkle over the sultanas and almonds. Cook in the preheated oven for 15-20 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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