Ingredients

4 free-range chicken breasts without the skin and the wing bone

For the first marinade
1 tsp ginger paste
1 tsp garlic paste
½ tsp yellow chilli powder
¼ tsp ground turmeric
The juice of half a lemon
For the second marinade
4 tbsp yoghurt
3 tbsp single cream
3 pieces of mace
2 green cardamom pods
1 tsp ground sandalwood
1g saffron, infused in 30ml of warm milk for 5 minutes

For the searing mix
50ml oil
½ tsp black cumin seeds
25g chickpea flour
½ tsp rose water
½ tsp kewra water

Method

• Place the chicken breasts with all the ingredients for the first marinade and leave aside for 30 minutes, then place the chicken in a mixture of all the ingredients for the second marinade and leave for a further 15 minutes.
• To sear the chicken, take a deep pan or a thick wok, heat the oil and add the black cumin. When the seeds start to crackle, slowly add in the flour while stirring on a slow flame, keeping any eye on the formation of lumps.
• Cook the flour until it turns golden, then add the chicken breast into the wok and sear it, till the flour forms a coating. This process will not take more than five minutes.
• Once seared, sprinkle over the rose water and kewra water. Arrange the chicken in a tray and allow it to cool.
• The chicken is then finished in a moderately hot oven of 200°C for 10-12 minutes.