Step 1

Cubed 6 tb Butter, ghee or vegetable oil 1 ts Saffron ground or yellow foodcoloring 4 tb Milk 4 ts Garlic puree 8 tb Onion puree 2 ts Garam Masala 2 1/2 oz NaturalYoghurt 5 fl Double Cream 2 tb Ground Almonds 20 Saffron strands (abt 1/10 gram)

Step 2

Salt to taste -Garnish- 2 tb Chopped fresh Coriander leaves (Cilantro) 30 Almonds whole, roasted

Step 3

1. Heat the gee and mix the saffron powder or coloring with milk.

Step 4

2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.

Step 5

3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked.

Step 6

4. Add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.

Step 7

5. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.

Step 8

6. Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste.

Step 9

Garnish with the coriander and almonds, and serve immediatley.