Ingredients
- whole chicken, skinned and cut into medium pieces; ideally 6 pieces if baby chicken
- ginger paste1 tbsp
- garlic paste1 tbsp
- coriander powder1 1/2 tsp
- cumin powder1 1/2 tsp
- nutmeg powder, optional1/2 tsp
- greek yogurt1 tbsp
- onions, chopped2
- cardamom pods6–8 pod
- cloves, whole3–5
- cinnamon stick1
- black pepper, crushed; to taste
- ghee or butter, or butter1–2 tbsp
- salt, to taste
- sugar1 tbsp
- coconut cream or crushed coconut, or crushed coconut2 tbsp
- single cream1/2 cup
- saffron4–6 thread
- rosewater, optional
- flaked almonds, toasted; for decoration; optional1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Combine the chicken with all the marinade ingredients, cover the bowl with cling film, and leave in the fridge to marinate for 1–3 hours.
Fry the onions in ghee until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and set aside.
Add the marinated chicken to the hot ghee and cook over medium heat.
Dry toast the whole spices in a hot frying pan for 1 minute until aromatic.
Add the whole spices and black pepper to the chicken.
Stir occasionally and cook covered.
When water starts to separate from the chicken, add coconut cream, salt and sugar.
Add boiling water if chicken starts to dry up before its cooked.
Warm the single cream in microwave and add saffron to it.
Stir in cream when almost cooked.
Remove from the heat, and serve with fried onions, rose water, and almonds.
