1 ½ pounds boneless, skinless chicken breasts
¼ cup dried rose petals, ground or pressed through a medium-size sieve
¼ cup ground cinnamon
2 teaspoons black pepper
½ teaspoon ground cardamom
¾ teaspoon grated fresh nutmeg
¾ teaspoon ground coriander
salt and pepper to taste
1 egg beaten with 2 tablespoons milk
flour, for dredging
Combine all the ingredients except the chicken in a medium bowl. Coat the chicken in the spice mixture and let marinate for 2 hours, or overnight.
In a medium skillet with deep sides, pour in enough oil to reach one inch up the sides. Heat the oil over medium heat to 350° F., using a thermometer to check the temperature.
Shake the spice mix off the chicken and place in the egg wash. Dredge in the flour and fry the chicken breasts until they are golden brown on both sides, about 7 minutes, seasoning with a little more salt and pepper to taste. Remove the chicken using a slotted spoon or tongs and drain them on paper towels.
Serve with mashed potatoes, flavored with fenugreek.