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Al-Ahram Weekly 8 - 14 June 2000 Issue No. 485 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 8 - 14 June 2000 Issue No. 485
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Indian Noorjahan chicken
By Moushira Abdel-MalekIngredients:
1kg boneless chicken breasts
2 onions (finely chopped)
2 cups yoghurt
1/2 cup fresh dairy cream
1tbsp crushed garlic
1tsp of each: turmeric powder, cornflour, chili powder, saffron (soaked in 2tbsp milk)
salt + pepper
oilMethod:
Wash the chicken, drain well and sprinkle them with some salt and pepper. Fry golden the onions in some oil. Combine with the yoghurt, cream, garlic, cornflour, chili powder and turmeric. Season with salt. Stir in the chicken breasts to mix well. Leave to marinate covered in the fridge overnight. Pour in an oven-proof dish. Bake in a preheated oven at 200°C, covered for 40-45 minutes. Uncover for 10-15 minutes to golden top. Remove from oven and sprinkle soaked saffron in milk. Garnish with roasted almonds (optional). Serve with basmati or short-grain rice.
