Cold Seasoned Chicken

Chicken breasts: Mix yogurt, garam masala, turmeric and salt, coat chicken breasts with it and marinate for 1 hour. Heat clear soup with cardamoms and bay spice, pour in chicken breasts and simmer on low heat for 20 to 25 min until cooked. Remove chicken breasts, arrange on a serving platter. drain clear soup, set aside.

Sauce: melt butter in a frying pan and stir in both flours until smooth together. Add garam masala, turmeric and a little salt, whisk in about 4 dl of the cooled chicken soup. Bring to a boil, simmer gently for 15 min, stirring occasionally. Stir in mace, cardamoms and whipped cream.

Finish: Pour over chicken form and chill in refrigerator.

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