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1
X 1.5 kg
3
tablespoons
1
3
cloves
1
1/2 teaspoons
3
1/4 teaspoon
1/2 teaspoon
1
1/2 teaspoons
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Chicken
Ghee
Large onion, finely chopped
Garlic, finely chopped
Finely grated fresh ginger
Fresh red chilies, seeded and sliced
Saffron strands
Ground cardamom
Salt
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Method :
-
Cut chicken
into small serving pieces, dividing breast into quarters, separating
thigh from drumstick and disjointing wings.
-
Heat ghee in
a heavy saucepan and gently fry onion, garlic, ginger and chilies until
onion is soft and starts to turn golden.
-
Stir
frequently.
-
Pound saffron
with mortar and pestle and dissolve in a tablespoon of very hot water.
-
Add to pan
with cardamom and stir well, then add chicken.
-
Increase heat
and turn chicken pieces for 4 to 5 minutes until each piece of chicken
is golden and coated with the saffron mixture.
-
Add salt,
cover and cook over moderate heat for 10 minutes or until chicken is
tender.
-
Uncover pan
and continue cooking until almost all the liquid evaporates.
-
Serve with
parathas or rice.
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