Khuroos-e-Tursh

Ingredients:

Chicken breasts 8
Almonds 40 gm/20-4
Black cumin (shah jeera) seeds 2.5 gm/1 tsp
Capsicum, shredded 60 gm/ ¼ cup
Garlic 40 gm/15 cloves
Ginger 40 gm/3” piece
Green chillies, chopped fine 10
Lemon juice 120 ml/ ½ cup
Mint leaves 5 gm/1 tsp
Oil for basting
Onion, shredded 400 gm/ 1 2/3 cups
Processed cheese, grated 120 gm/ ½ cup
Saffron a large pinch soaked in 1 tsp water
Salt to taste
Yogurt, hung 180gm/ ¾ cup

Method:

Clean chicken. In a blender, make a paste of ginger, garlic and mint, using as little water as possible. Mix together onion, capsicum, green chillies, yogurt, grated cheese, lemon juice, salt, pepper, black cumin, saffron and almonds and add to the ginger-garlic paste. Fill this stuffing into the chicken breasts. Wrap each breast in aluminum foil and bake in a preheated oven at 325 ºF for 15 minutes. Baste with oil and bake again for 5-7 minutes.Remove foil and serve hot with sheer-mal or naan.