Malai raisin chicken

I cooked this on the special occasion of Diwali. I was thinking of doing something in similar line to malai chicken. But then, I made quite some modifications that resulted in an exquisite misture of aroma and flavors. The subtle aroma of juniper berries and the sweet aroma of saffron complemented the hint of sweetish taste coming from raisins. Whereas, cayenne pepper added a hint of spiciness to it. I have this habit of imagining the exact taste I want before I start cooking something new, and this dish perfectly satisfied my buds. This sweetish creamy chicken dish was soon savored with the naans.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:
(Serves 4)

750g chicken breast
180g sour cream
1 cup milk
1/2cup golden raisins
1 small onion
1 inch ginger
2 colves garlic
Cayenne pepper (to taste)
Nutmeg powder
A few strands of saffron
Salt
Sugar
Oil
Dry whole spices:
1-2 bay leaves
1 black cardamom
3-4 green cardamom
4 cloves
1 inch cinnamon
4-5 juniper berries
5-6 whole black pepper

METHOD:

1. Cut the chicken into small pieces, marinate with salt, pinch of sugar and cayenne pepper for 30mins.
2. Soak the raisins in warm water for 30mins, and then chop coarsely.
3. Soak the saffron strands in a little warm milk.
4. Chop the onion and coarsely grate the ginger garlic.
5. Heat oil in a wok and add the dry whole spices.
6. As the spices crackle and a nice aroma comes out, add the chopped onion and ginger, garlic.
7. Cook on medium heat until onion turns transparent and soft.
8. Add the marinated chicken and chopped raisins.
9. Cook on medium to high heat until the chicken is almost done.
10. In the meantime, beat the sour cream in a bowl with milk. Season it with salt, a dash of nutmeg powder and a bit of cayenne pepper.
11. Add the beaten cream to the chicken, mix well, and cook on low-medium heat for 3-4mins.
12. Remove from heat and place it in a serving bowl.
13. Garnish with the saffron milk before serving.