Ingredients:
Chicken breasts 12
Almond paste 45 gm/3 tbs
Black pepper powder 5 gm/1 tsp
Cumin (jeera) seeds 5 gm/1 tsp
Capsicum, cut in rings 100 gm
Garlic paste 20 gm/4 tsp
Ginger paste 20 gm/4 tsp
Green chillies, chopped 4
Lemon juice 30 ml/2 tbs
Onions, cut in rings 160 gm/ 2/3 cup
Saffron a pinch, dissolved in 1 tbs milk
Salt to taste
White butter 60 gm/ 4 tbs
Yogurt 240 gm/1 cup
Method:
1.Hang yogurt in a muslin cloth until reduced by half. Meanwhile, clean and debone chicken breasts. Make a marinade of yogurt, ginger and garlic pastes, salt, cumin, black pepper, lemon, green chillies and almond paste and marinade the chicken in it for half an hour. Grease an oven proof shallow dish.
2.Place the chicken pieces in it, without overlapping. Arrange the onions and capsicum rings over the chicken pieces and pour the left over marinade evenly over it. Dot with dollops of remaining butter and roast in a preheated oven at 300 ºF for 20 minutes. Remove, sprinkle saffron, cover and let simmer in the oven for another 10 minutes.Uncover dish, wipe edges and serve simmering hot with roti, raita and chutney.
