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Ingredients
|
Quantity
|
|
Chicken
|
2 ½ pounds
|
|
Garlic
|
5 cloves
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|
Saffron
|
10 strands
|
|
Onions – chopped
|
2
|
|
Full fat yogurt
|
1 ½ cups
|
|
Ghee or oil
|
¼ cup
|
|
Whole cloves
|
4
|
|
Green cardamoms
|
8
|
|
Cinnamon stick (4”)
|
1 piece
|
|
Turmeric powder
|
½ tsp
|
|
Ginger powder
|
½ tsp
|
|
Salt
|
|
|
Chicken stock
|
2 cups
|
|
Ground black pepper
|
¼ tsp
|
|
Coriander leaves – chopped
|
2 tbsp
|
Boil the chicken in 3 cups water along with 2 of the garlic cloves
for 3-4 minutes. Strain and discard water. Leave the chicken to cool, then
rinse in lukewarm water. This remove all the odor of the chicken. Cut up the
chicken.
Pound the remaining garlic and soak in 1/2 cup water to obtain a
garlic infusion. Soak the saffron strands in 1/4 cup water, pressing with the
back of a spoon to get an infusion. Puree the onions with the green chilies.
Whisk the yogurt and set aside.
Heat the ghee or oil in a cooking pot and fry the onion puree
until golden (about 12-15 minutes). Add the cloves, cardamoms and cinnamon
followed by the turmeric powder. Add the chicken, garlic infusion and yogurt
and cover with a lid. Allow to simmer for 7-10 minutes until the juices are
absorbed.
Add the ginger powder and salt to taste and sauté for 3-4 minutes
until the chicken is lightly browned. Add enough chicken stock to get the
amount of gravy desired (this dish does not need a great deal).
