Poultry Recipes - Saffon Chicken

Ingredients

• 2.5 ml/1/2 tsp saffron strands

• 45 ml/3 tbsp hot milk

• 1 onion, chopped

• 4 cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 1 green chili, chopped

• 45 ml/3 tbsp water

• 45 ml/3 tbsp oil

• salt

• 10 ml/2 tsp Mughal-style garam masala

• 5 ml/1 tsp ground cardamcml

• 45 ml/3 tbsp natural (plain) yoghurt

• 1 chicken, skinned

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Method:

1. Soak the saffron in the hot milk for 15 minutes. Blend the onion, garlic, ginger, chilies and water to a smooth paste. Heat eh oil and fry the paste and salt  over a medium heat until the oil appears on the surface.

2. Add the garam masala and cardamom and cook for 1 minute, stirring. Whisk the saffron milk into the yoghurt then stir it into the pan and coo for 2 minutes.

3. Remove from the heat and rub the mixture all over the chicken, inside and out. Place in a baking tin, seal tightly with foil and bake in a preheated oven at 180C/350F/gas mark 4 for 45 minutes.

4. Remove the foil and cook for 15 minutes. Serve hot with rice and vegetables.