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Ingredients :
1.5 kg roasting chicken
4
cloves garlic, crushed
1
teaspoon fresh ginger, grated finely
1
teaspoon turmeric, ground
1/2 teaspoon saffron strands
1/4 cup boiling milk
3
tablespoons ghee
2
large onions, sliced finely
2
teaspoons garam masala with pepper
1
teaspoon garam masala with fragrant spices
1/2 cup hot water
2
tablespoons ground almonds
1/2 cup cream
2
tablespoons chopped fresh cilantro leaves
Salt to taste
Method :
Wash and cut the chicken into bite-size
pieces. Mix the ginger, garlic and turmeric and rub well all over the
chicken pieces. Soak the saffron strands in milk for 10 minutes. Heat a
wok with ghee and saute the onions until golden brown. Remove from the
pan and set aside. Add the chicken pieces to the wok, a few each time,
and brown lightly on both sides. When done, return all to the pan,
sprinkle with both kinds of garam masala and salt to taste. Add saffron
soaked in milk, the hot water and half the browned onion. Cover with a
lid and cook until the chicken is tender, turning the chicken pieces
halfway through cooking. Remove the chicken to a warm serving dish, add
almonds and cream to liquid remaining in the wok and heat through,
stirring well. Spoon over the chicken and serve with garnishing of the
remaining onions and cilantro leaves. Serve with rice.
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