Safed Maas

Ingredients

• 500 g chicken breast
• 1 cup plain yogurt
• 1 medium onion
• 3 cloves garlic
• 1 inch ginger
• 1 tsp ground cumin
• 1 large egg yolk
• 2 tbsp parsley

Instructions

1. 1

   Slice 1 onion and mince 3 garlic cloves and 1 inch ginger. Heat 2 tbsp oil in a pan over medium until shimmering, about 2 minutes.

2. 2

   Add the onion, garlic, and ginger. Cook until soft and golden, about 8 minutes.

3. 3

   Add 1 tsp ground cumin and 500g chicken breast cut into chunks. Stir and cook until chicken is white on all sides, about 5 minutes.

4. 4

   Whisk 1 cup yogurt with 1/2 cup water. Pour into the pan, scraping up any browned bits. Bring to a gentle simmer, about 3 minutes.

5. 5

   Cover and cook over low heat until chicken is cooked through and sauce thickens, about 20 minutes. The sauce should coat the back of a spoon.

6. 6

   In a small bowl, whisk 1 egg yolk with 2 tbsp of the hot sauce to temper it. Stir the yolk mixture back into the pan, off heat, until smooth and creamy.

7. 7

   Serve hot, garnished with 2 tbsp chopped parsley. The sauce should be velvety and pale yellow.

8. 8

   Optional: add a pinch of chilli flakes or garam masala in step 3 for extra warmth.

Tools you’ll need

• large pan
• cutting board
• knife
• whisk
• small bowl

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