Murghi Korma (Chicken in Saffron-Almond Sauce)

• 12 cup heavy cream, slightly warmed (I have substituted plain yogurt with great results)
• 12 teaspoon saffron thread
• 1 14 lbs chicken breasts, boneless and skinless
• 2 tablespoons fresh cilantro, finely choppped
• 1 teaspoon salt (to taste)
• 12 teaspoon ground cayenne pepper
• 12 cup blanched almond, slivered (or coarsely chopped)
• 14 cup water
• 1 teaspoon garam masala
• 2 tablespoons ghee or 2 tablespoons vegetable oil
• 2 tablespoons fresh ginger, finely chopped
• 5 -7 garlic cloves, finely chopped

1. In a shallow bowl or resealable container, combine the warm cream and saffron.
2. Set aside.
3. Meanwhile, pat the chicken dry and cut it crosswise into 1-inch-thick strips.
4. Add the chicken to the saffron cream along with the cilantro, salt and cayenne pepper.
5. Cover and refrigerate for at least 30 minutes and up to 8 hours.
6. Meanwhile, in a blender, puree the almonds, water and garam masala until fairly smooth.
7. Set aside.
8. In a large skillet over medium-high heat, heat the ghee or oil.
9. Add the ginger and garlic and stir-fry until golden, 2 to 3 minutes.
10. Add the chicken mixture, reduce the heat to medium and cook, uncovered, stirring occasionally, for 12 to 15 minutes.
11. The chicken should be almost but not quite cooked through.
12. Add the almond mixture, return to a simmer and cook, covered, stirring occasionally, for 8 to 10 minutes, until the chicken is cooked through.
13. Serve immediately.

heavy cream, saffron thread, chicken breasts, fresh cilantro, salt, ground cayenne pepper, blanched almond, water, garam masala, ghee, fresh ginger, garlic

Taken from www.food.com/recipe/murghi-korma-chicken-in-saffron-almond-sauce-428276 (may not work)