1. Heat the gee and mix the saffron powder or coloring with milk.
2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently
for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.
3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry
for 3 minutes - enough to remove the moisture content. Now add the garam
masala and stir-fry for 2 more minutes. Your total frying time is around
10 minutes, and the chicken is half cooked.
4. Add the yoghurt, cream and ground almonds and when it starts to simmer
turn the heat down and stir-fry for 10 minutes more to ensure it does not
stick, adding milk or water as necessary.
5. Place saffron strands in a little warm water and extract as much color
as you can by gently mashing with a teaspoon.
6. Check that the chicken is cooked right through by cutting a large piece
across. Simmer on if required. Just prior to serving add the saffron and
salt to taste. Garnish with the coriander and almonds, and serve
immediatley.
