We may be a French cooking school but we love international cuisine as can be seen from this dish which is light and creamy and one of the delights of India. Serve with rice.
Ingredients for 4 servings:
50g butter
1 clove garlic
225g onions thinly sliced
2 bay leaves
1 cinnamon stick
sprinkle of cumin
1 lime leaf
1 tiny red chili (carefully washed, seeded and very thinly sliced
4 cloves
8 peppercorns
4 cardomom pods
1 teaspoon salt
275g plain yoghurt
4 chicken breasts
50g ground almonds
milk (small cup)
Method:
Fry the onions and garlic in butter until golden brown. Mix in all the other ingredients except the almonds, chicken and milk to make a rich sauce marinade. Cut the chicken breasts in half and marinate for 15 minutes. Add the chicken and
yoghurt mixture to the onion, cover and cook gently for 50 minutes stirring occasionally. Mix the almonds with the milk and stir slowly into the sauce. Prepare the rice. Bring to boil and serve immediately.
We serve this with jasmine or nettle tea.
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