 |
Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
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. Ingredients:
3/4 teaspoon saffron thread, crumbled |
2 tablespoons extra virgin olive oil, divided |
1 1/2-2 lbs boneless skinless chicken breast halves |
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:
1. Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
2. Cover tightly, let steep at least 20 minutes but preferably 2 hours.
3. Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
4. In a small bowl, combine the salt, pepper, and coriander.
5. Sprinkle the spices over the chicken; let stand 10 minutes.
6. Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
7. Use tongs to transfer the chicken to a plate.
8. Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
9. 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.
10. 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.
11. If the sauce is too thick, add a splash of cream or milk.
12. Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
13. WINE RECOMMENDATION:.
14. Crisp, dry Rose'.
|
|