I clipped this recipe from the newspaper years ago, but the calorie count always dissuaded me from actually trying it. While preparing the dish, we lightened it up considerably and still felt that the result was very flavorful and satisfying. The almond butter gives the sauce body and the saffron and spices give it a floral character.
This recipe is also adapted to serve 2.
4 oz plain yogurt
1/2 tsp garam masala
1 Tbsp fresh lemon juice
1 Anaheim or pasilla pepper, seeded and chopped
1 clove garlic, minced (note: mince 2 or ~ 1 tsp worth as you want more for the sauce below)
1/2 tsp fresh ginger, minced or grated (note: again, you actually want to grate twice this amount and use half in the sauce)
1/2 tsp ground cumin
dash cayenne pepper
salt to taste
2 boneless chicken breast halves
2 Tbsp milk
1/4 cup almond butter
1 small red onion, sliced
1 clove garlic, minced
1/2 tsp fresh ginger, minced or grated
seeds from 2 cardamom pods, ground or 1/4 tsp ground cardamom
Vegetable oil for cooking
Marinate the chicken:
Combine the yogurt and all the spices in a glass container. Add the chicken breasts, turn to coat and marinate at least 2 hours.
Make the sauce:
In a small dish heat the milk and the saffron until just warm – I warmed in the microwave for 30 seconds on medium heat. Let steep while you make the rest of the sauce.
Heat a Tbsp of oil or so in a skillet over medium heat and sauté the onions until just starting to brown. Add the cardamom, garlic and ginger, then the almond butter. Cook for 2 minutes, then add the chicken and its marinade. Cover and simmer for 15-20 minutes until the chicken is fully cooked.
Stir in the saffron milk and cook one more minute.
Serve over rice.