Khatte Chicken
Serves 6
2 Lbs. Boneless Chicken
3 Tbsp. Ground Almonds
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Sea Salt
1 Tsp. Cumin Seeds
1 1/2 Tbsp. Minced or Crushed Garlic
1 1/2 Tbsp. Grated Ginger
3 Green Chiles (Serrano) ~ Sliced into 1/8” or less rings
Juice of 1 Lemon
1 Cup Yogurt
1 Medium Onion ~ Sliced into 1/8” or less rings
Saffron ~ A few threads dissolved in 3 Tbsp. Milk
4 Tbsp. Butter
Make a marinade of Ground Almonds, Black Pepper, Salt, Cumin Seed, Garlic, Ginger, Chilies, Lemon Juice, and Yogurt. Slice chicken into 1 inch strips/pieces and cover with marinade ensuring that chicken is well coated and place in refrigerator for 1 hour. Preheat oven to 325? F. Grease an oven proof shallow dish. Place the chicken pieces in it and arrange the onions over the chicken pieces. Pour the left over marinade evenly over the chicken and dot it with small pieces of butter. Place in oven for 20 minutes. Remove, sprinkle saffron milk over the chicken, and return to oven for another 10 minutes. Check for doneness and serve hot with Basmati Rice, Raita, Naan, and Chutney.
