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'. ---------------------------------------------------------------------------
Nutrition
Ingredients
