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1
Place the yogurt in a fine sieve or in a muslin cloth, tie with thread.
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2
Drain over a small bowl for about 4 to 6 hours (in the refrigerator).
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3
Transfer the yogurt cheese into a large bowl and whisk until smooth.
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4
Discard the whey.
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5
Toast cumin seeds and peppercorns in a small skillet over medium heat until fragrant for 5 to 6 minutes, shaking the pan frequently.
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6
Transfer into a coffee or spice grinder and grind to a fine powder.
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7
Add to the yogurt.
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8
Add the ginger, garlic, onion, serrano peppers, lime juice and salt.
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9
Mix well.
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10
Add the chicken and rub the marinade all over.
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11
Cover and marinate the chicken for 30 minutes.
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12
Place chicken fillets on a baking sheet in single layer and pour the marinade on top.
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13
Bake in a preheated oven at 400 F. for 20 to 25 minutes, turning once.
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14
When you are ready to serve, transfer chicken into a decorative baking dish.
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15
Sprinkle with saffron milk, chopped mint and basil leaves.
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16
(You can skip the next step and serve cooked chicken at this point.)
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17
Cover the dish with a puff-pastry sheet and press the edges to seal (cut off the excess and save for another use).
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18
Brush with an egg wash, if desired.
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19
Make two tiny slits into the pastry.
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20
Bake until the pastry is golden brown for 10 to 12 minutes.
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21
Serve immediately.
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22
Variation: Along with the herbs toss in wedges of red and yellow pear tomatoes and diced bell peppers.
