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Ingredients :
1.5 kg chicken
3
tablespoons ghee
1
large onion, chopped finely
3
cloves garlic, chopped finely
1
1/2 teaspoons fresh ginger, grated finely
3
fresh red chilies, seeded and sliced
1/4 teaspoon saffron strands
1/2 teaspoon ground cardamom
1
1/2 teaspoons salt
Method :
Cut the chicken into small bite-size
serving pieces. Heat a heavy saucepan with ghee and gently fry the
garlic, onion, ginger and chilies until the onion is soft and golden
brown. Stir consistently. 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 steamed white ice.
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