Categories: Poultry, Curry 
      Yield: 4 servings 
  
  1 1/2 lb Chicken breast, skinned and 
  
       -cubed 
  6 tb Butter, ghee or vegetable oil 
  1 ts Saffron ground or yellow food 
       -coloring 
  4 tb Milk 
  4 ts Garlic puree 
  8 tb Onion puree 
  2 ts Garam Masala 2 1/2 oz Natural 
       -Yoghurt 
  5 fl Double Cream 
  2 tb Ground Almonds 
  20    Saffron strands (abt 1/10 gram) 
       Salt to taste 
  ~----Garnish----------------------------------- 
  2 tb Chopped fresh Coriander leaves (Cilantro) 
  30    Almonds whole, roasted 
   
  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.