Nawab Chicken Dum Pukht Style

by olga

Servings: 4 servings

INGREDIENTS

1 cup plain low-fat or nonfat yogurt
1 teaspoon cumin seeds
1/2 teaspoon black or white peppercorns
1-1/2 Tablespoons minced fresh ginger
1-1/2 Tablespoons minced garlic
1 small onion, peeled and grated
1 to 2 fresh hot serrano peppers, steamed and minced
1 Tablespoon fresh lime juice
1/2 teaspoon salt
4 skinless boneless chicken breast fillets (1-1/2 to 2 pounds)
1/2 teaspoon saffron threads dissolved in 2 Tablespoons hot milk
Fresh mint leaves
Fresh basil
1 store-bought puff pastry sheet

INSTRUCTIONS

Place the yogurt in a fine sieve or in a muslin cloth, tie with thread. Drain over a small bowl for about 4 to 6 hours (in the refrigerator). Transfer the yogurt cheese into a large bowl and whisk until smooth. Discard the whey.

Toast cumin seeds and peppercorns in a small skillet over medium heat until fragrant for 5 to 6 minutes, shaking the pan frequently. Transfer into a coffee or spice grinder and grind to a fine powder. Add to the yogurt. Add the ginger, garlic, onion, serrano peppers, lime juice and salt. Mix well. Add the chicken and rub the marinade all over. Cover and marinate the chicken for 30 minutes.

Place chicken fillets on a baking sheet in single layer and pour the marinade on top. Bake in a preheated oven at 400 F. for 20 to 25 minutes, turning once. When you are ready to serve, transfer chicken into a decorative baking dish. Sprinkle with saffron milk, chopped mint and basil leaves. (You can skip the next step and serve cooked chicken at this point.)

Cover the dish with a puff-pastry sheet and press the edges to seal (cut off the excess and save for another use). Brush with an egg wash, if desired. Make two tiny slits into the pastry. Bake until the pastry is golden brown for 10 to 12 minutes. Serve immediately.

Variation: Along with the herbs toss in wedges of red and yellow pear tomatoes and diced bell peppers.

CHEF COMMENTS

Subtle spices and herbs mingle with the delicate yogurt cheese in this traditional preparation from Oudh, today known as Lucknow in Uttar Pradesh. While serving, cut the pastry gently, keeping your face away from the escaping steam.

Tagged: chickendishes, indian add tags

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