-
Wash and dry
chicken inside and outside.
-
Remove the
neck and giblets, cut off the wing tips.
-
These can be
used for making stock.
-
Soak saffron
strands in hot water for 10 minutes, pressing saffron strands between
the fingers to diffuse flavor and color.
-
Mix into the
saffron and soaking water, all the ground spices and the garlic crushed
with salt, into the yoghurt.
-
Rub a
tablespoon of the mixture inside the cavity of the chicken. Rub some of
the mixture over the chicken.
-
Leave chicken
to marinate for 1 hour.
-
Heat ghee in
a large, heavy saucepan and fry onions until golden.
-
Remove onions
to a plate, put in the chicken and brown it lightly on all sides.
-
Return onions
to the pan and stir remaining chicken marinade into the hot water or
stock.
-
Pour into pan
and bring to boil.
-
Turn heat
low, cover and cook for 45 minutes or until chicken is very tender.
-
Turn chicken
from time to time so it cooks first on one side and then the other, on
its back and for the last 10 minutes, breast downwards.
-
Liquid should
evaporate almost completely.
-
Serve hot.