Ingredients :
1 X 1.5 kg Chicken
3 tablespoons Ghee
1 Large onion, finely chopped
3 cloves Garlic, finely chopped
1 1/2 teaspoons Finely grated fresh ginger
3 Fresh red chilies, seeded and sliced
1/4 teaspoon Saffron strands
1/2 teaspoon Ground Cardamom
1 1/2 teaspoons Salt
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.
