Ingredients:
Boneless chicken thighs 800 gm
Cardamoms 4
Chicken stock ½ litre/2 cups
Cinnamon 1” stick
Cloves 10
Garlic paste 20 gm/4 tsp
Garlic chopped 30 gm/2 tbs
Ginger paste 20 gm/4 tsp
Onions, sliced 90 gm/ 1/3 cup
Refined oil 75 ml/5 tbs
Saffron 1 gm/ a pinch
Salt to taste
Yellow chili powder 2.5 gm/ ½ tsp
Method:
1.Cut chicken into bite-sized pieces. Soak saffron in a little water in a spoon for 10 minutes. Crush and keep aside. Heat oil in a saucepan and add chopped garlic. Sauté till brown. Add the onions and sauté till light brown. Add cinnamon, cloves and cardamoms and sauté till the onions turn golden brown.
2.Add the ginger and garlic pastes, chicken, salt and yellow chili powder. Stir for 3-4 minutes. Add chicken stock and bring to boil. Cover and simmer till chicken is tender. Remove from fire. Take out the chicken pieces from the gravy. Strain the gravy into another pot through a soup strainer. Cook the gravy till reduced to a sauce-like consistency. Add the chicken pieces and cook for a minute.Stir in the prepared saffron and serve hot with an Indian bread of your choice.
