Rogan Josh

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1/2 cup plain yogurt
• 1/4 teaspoon saffron
• 2 teaspoons water
• 1/3 cup coarsely chopped blanched almond
• 1 cardamom pod (seeds only)
• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 3 teaspoons clarified butter
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 3 teaspoons chopped chili peppers
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro
• 2 ripe bananas (optional)

Recipe

• 1 marinate the chicken in the yogurt overnight-in a glass bowl or plastic bowl.
• 2 remove from fridge.
• 3 preheat oven to 400 soak the safron in the water spread the almonds, cardamom, cumin and coriander seeds in a glass cassarole dish.
• 4 bake them for 10 minutes-stir once.
• 5 heat the butter in a large heavy pan.
• 6 saute the onion for 2 minutes over low heat.
• 7 add the garlic and ginger-saute for 1 more minute.
• 8 stir in the chicken and yogurt, along with the saffron water.
• 9 stir.
• 10 add the chili pepper, turmeric, salt and almonds and spices-stir well and cover.
• 11 cook for 1 hour and 15 minutes stirring every 15 minutes or so.
• 12 remove the cover and cook for 15 minutes add the sliced bananas if using and cook for 15 minutes more.
• 13 ladle into a serving bowl, garnish with the cilantro and offer with rice.