800 g (28 oz) Chicken thighs, boneless, cut into bite-sized pieces
a few strands Saffron (kesar), soaked in little water for 10 minutes, crushed
5 tbsp (75 ml) 2 1/2 oz Vegetable oil
2 tbsp (36 g) 1 1/4 oz Garlic (lasan), chopped
3/4 cup (90 g) 3 oz Onions, sliced
1 Cinnamon (dalchini), 1 inch stick
10 Cloves (Jaung)
4 Green cardamom (choti elaichi)
6 tsp (36 g) 1 1/4 oz Ginger (adrak) paste
6 tsp (36 g) 1 1/4 oz Garlic (lasan) paste
Salt to taste
1 tsp (2 g) Yellow chilli powder
2 cups (500 ml) 16 fl oz Chicken stock
a few strands Saffron (kesar), soaked in little water for 10 minutes, crushed
5 tbsp (75 ml) 2 1/2 oz Vegetable oil
2 tbsp (36 g) 1 1/4 oz Garlic (lasan), chopped
3/4 cup (90 g) 3 oz Onions, sliced
1 Cinnamon (dalchini), 1 inch stick
10 Cloves (Jaung)
4 Green cardamom (choti elaichi)
6 tsp (36 g) 1 1/4 oz Ginger (adrak) paste
6 tsp (36 g) 1 1/4 oz Garlic (lasan) paste
Salt to taste
1 tsp (2 g) Yellow chilli powder
2 cups (500 ml) 16 fl oz Chicken stock
method
1. Heat the oil in a saucepan; add garlic and saute till brown. Add onions and saute till light brown. Add cinnamon stick, cloves, and green cardamom; saute till onions turn golden brown.
2. Add the ginger-garlic paste, chicken, salt, and yellow chilli powder. Stir for 3 - 4 minutes. Add chicken stock and bring to the boil. Cover and simmer till the chicken is tender.
3. Remove from heat. Take out the chicken pieces. Strain the gravy into another pot using a soup strainer.
4. Cook the gravy till it becomes sauce-like. Add the chicken pieces and cook for a minute.
5. Stir in the prepared saffron and serve hot, accompanied by any Indian bread.
2. Add the ginger-garlic paste, chicken, salt, and yellow chilli powder. Stir for 3 - 4 minutes. Add chicken stock and bring to the boil. Cover and simmer till the chicken is tender.
3. Remove from heat. Take out the chicken pieces. Strain the gravy into another pot using a soup strainer.
4. Cook the gravy till it becomes sauce-like. Add the chicken pieces and cook for a minute.
5. Stir in the prepared saffron and serve hot, accompanied by any Indian bread.
serving amount
serves: 4
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