Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Chicken

  2. 5 Garlic

  3. 10 Strands saffron

  4. 2 Onions - chopped

  5. 1 1/2 cups 355ml Full-fat yogurt

  6. 1/4 cup 59ml Ghee or oil

  7. 4 Whole cloves

  8. 8 Green cardamoms

  9. 4 Cinnamon stick

  10. 1/2 teaspoon 2 1/2ml Turmeric powder

  11. 1/2 teaspoon 2 1/2ml Ginger powder

  12. Salt

  13. 2 cups 474ml Chicken stock

  14. 1/4 teaspoon 1 1/3ml Ground black pepper

  15. 2 tablespoons 30ml Coriander leaves - chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Add the ginger powder and salt to taste and saute 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).

  5. Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the saffron infusion, pepper and fresh coriander leaves.


Send feedback