Chicken Rezala with Saffron

Chicken Rezala with Saffron

Perfect for entertaining, this chicken dish was marinated and simmered in the same skillet. The only bit of work was blending the paste comprising Greek yogurt, almond slivers, deep-fried onions and raisins.

Everything was combined in the skillet and left at room temperature to marinate for 2-3 hours, then slowly simmered over medium heat for 25-30 minutes until oil floated to the surface. It's the creamiest, most succulent chicken preparation that I have had in a long time. I have Mum to thank for introducing me to this dish.

Ingredients

2 lb. boneless, skinless chicken thighs, cut in bite-size pieces

6 new baby potatoes, boiled, peeled and halved

1 (6 oz.) tub Greek yogurt

3 Tbsp. almond slivers

3 Tbsp. deep-fried onions

10-12 raisins

4 Tbsp. vegetable oil

2 cinnamon sticks

2 big black cardamoms

4 cloves

3 large onions, minced

2 jalapeno peppers, deseeded and minced

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch powder/paprika

1/2 tsp. white pepper powder

1 Tbsp. ginger paste

1 Tbsp. garlic paste

salt to taste

several strands of saffron for garnish

Directions

1. Place chicken and potatoes in a large skillet.
2. Make a paste of next five ingredients and pour over chicken and potatoes.
3. Roughly grind cinnamon sticks, cardamoms and cloves in a mortar and pestle or leave whole, if preferred, and add to skillet.
4. Add remaining ingredients, except saffron threads, to skillet.
5. Massage chicken with these ingredients, cover skillet and marinate at room temperature for 2-3 hours.
6. Turn heat on to medium and simmer chicken and potatoes without stirring for 15 minutes.
7. Stir well, cover and simmer for another 15 minutes until oil rises to the surface.
8. Remove from heat, sprinkle with saffron threads, cover and set aside until ready to serve.

This main dish goes well with steamed rice or any Indian bread.