This is a delicious chicken preparation, adding to this is a touch of saffron, poppy seeds, spices and the generous amount of coriander leaves making this dish perfect and yummy.
This curry goes very well with simple steamed rice or saffron rice or for that matter any kind of Indian breads.
Cooking Time : 45 minutes
Chicken – 500gms, skinned out and cut in medium pieces Salt to taste Ginger – 1 pc chopped Garlic – 4 cloves chopped Butter or oil – 2 tbsp Coriander leaves finely chopped with stalks –1/2 cup Green chillies slit – 2 nos. Turmeric – ¼ tsp ¼ tsp saffron * Yoghurt – 60gms
*soaked in warm water
Make a powder of:
Cumin seeds – 1tsp Red chillies whole (dried) – 4 nos. Cardamom – 1 nos. Cloves – 2 nos. Cinnamon sticks 2 inch – 1 pc. Black peppercorns – ½ tsp
Grind to fine paste
White poppy seeds – ½ tbsp Cashew nuts – 6 nos.
Clean the chicken pieces and keep aside
Crush ginger, garlic and salt to the chicken.
Now add 2 tbsp of water to the poppy and cashew paste along with powdered spice and mix it well so that it gets diluted.
In a kadai add ghee/oil, ginger garlic paste and cook for 3 minutes. Now add the diluted spice paste and mix well.
Now throw in the chicken and mix well, add turmeric, green chillies and salt and give a good mix. Add saffron and a little bit of coriander leaves and mix well now add some water and cook it closed till tender.
Now add the yoghurt, put in rest of the coriander leaves and allow it cook for another 10 minutes and put off the flame.