Butter and Cream Chicken Recipe

Boil or steam the whole peeled onions until soft, drain and place in a food processor with the yoghurt, cream, butter, salt, turmeric, chilli powder, garlic and almonds. Rub a casserole dish with a little additional butter to grease, and then place the whole chicken breasts in a single layer. Pour the paste from the food processor over the chicken breasts and set aside in a cool place to marinade for one hour. Preheat an oven to 180C/350F. Cover the casserole with a tight fitting lid or a sheet of aluminum foil and place in oven for 30 -40 minutes until the chicken is cooked and the butter has risen to the surface of the sauce. Just prior to serving add the saffron, stir gently to mix and serve.