Indian saffron yogurt chicken with almonds

Ingredients for 3 servings:

• 500 g natural yogurt
• 500 g chicken breasts
• 250 g almond(s), ground
• 3 m.-large onion(s), red
• 1 packet of saffron powder
• 1 tsp coriander, ground
• 1 tsp cumin, ground
• ½ tsp cinnamon
• ¼ tsp cardamom
• 2 cloves garlic
• 2 tbsp raisins
• 400 ml vegetable broth or alternatively coconut milk, as required
• Salt
• Cayenne pepper
• 2 tbsp ghee or clarified butter
• Almond(s) (almond sticks) for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Cut the chicken breast into bite-sized pieces. Dissolve the saffron powder in the natural yogurt and stir to combine. Add the sliced ​​chicken breast and let it marinate in the refrigerator for about 2 hours. Peel the onions, slice them into thin rings, and mix with the ground almonds and the garlic (crushed or finely chopped). Melt the ghee in a pan, then toast the coriander and cumin powder with the cinnamon and cardamom. Then add the onion mixture and fry. Now add the natural yogurt and chicken to the pan and bring to a simmer or fry briefly. Then pour in the vegetable stock or coconut milk (depending on your preference). Now reduce the heat so it simmers gently. Let everything reduce (about 45 minutes) until it reaches a creamy consistency. Add the raisins halfway through cooking. Finally, season with salt and cayenne pepper and serve garnished with the almond slivers. Serve with basmati rice.