INGREDIENTS
Chicken 1 no. large .
Coriander seeds 1 tbsp.
Aniseed 1 tbsp.
Cumin seeds 1 tbsp.
Roasted gram dal 4 nos.
Dry red Chilies 4 nos.
White cardamoms 4 nos.
Black Cardamoms 2 nos.
Cloves 4 nos.
Whole black peppers ½ tbsp.
Coconut 2" piece
Almonds 1 no.
Curd ½ pint
Saffron A pinch of
Ghee 6 tbsps.
Salt To taste
METHOD
1.Slice the onion.
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in afrying-pan and grind together.
4. Heat half the Ghee in a large saucepan andbrown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices andground coconut.Fry for 5 minutes.
7. Put chicken back into the pan.
8. Blend Curd/Yogurt with 1 1/2 liter water and pourinto the pan together with salt. Cover tightly andcook till liquid dries and chicken is tender.
9. Just before serving add saffron water and garnishwith chopped almonds.
