Safed Maas

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 8

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