This creamy, nutty dish is subtle and mild. Do splash out on a little saffron, as it makes all the difference to the flavor. You should serve the chicken as soon as it is cooked, or the sauce may separate.
Put the chicken breasts into a bowl, then sprinkle with salt and the lemon juice and let stand in the refrigerator for about 1 hour.
Soak the cashew nuts in the milk for about 1 hour, then purée with the milk in a food processor and put to one side.
Cook the onions in the ghee until completely soft, then add the garlic and ginger purées and stir-fry until the mixture is slightly browned.
In another pan, heat some ghee and cook the cinnamon stick, cardamom pods, and cloves for a couple of minutes, then add the onion paste.
Reduce the heat and stir in the yogurt and saffron, then add the chicken pieces and simmer for 10-15 minutes, or until the chicken is cooked.
Stir in the nut purée and cook for an additional 5 minutes.
At the last minute, stir in the heavy cream and cilantro leaves, then heat through and serve.
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