Ø 1 whole cleaned chicken
Ø 6 tblsp ghee
Ø 4 bay leaves
Ø 3 medium ground onions
Ø 2 cups of beaten curd
Ø ¼ tsp ground saffron
Ø ½” long piece of ginger, minced
Ø 8 cloves of garlic
Ø 6 green chillies
Ø 4 cloves
Ø 1” long piece of cinnamon
Ø 4 cardamoms
Ø 1 tsp aniseed
Prick the chicken well with a fork. Add ground spices to the curd and rub it over chicken. Allow the chicken to absorb the spices for 3 to 4 hours. Now heat ghee, fry bay leaves and onions well, then mix in the chicken along with the marinade. Cook it on medium flame till nearly done. Add salt and saffron, and fry chicken till the spices begin to coat chicken and it is well browned. Serve it whole garnished with the silver foil.
To make it further rich, add 2 chopped hard-boiled eggs, some fried sliced almonds and fried sultana (kishmish) to really give it a ‘royal’ flavor. It tastes superb with fried rice, nan or parathas.
