Zafrani Murg...
INGREDIENTS:
Chicken 600grm
250g onions, finely sliced
ginger garlic pst 1tbsp
pinch of saffron threads, soaked in 2 tsp hot water
½ tsp ground cinnamon
1 tsp ground cardamom
1 tbsp ground coriander
1 tbsp red chilli powder
50grm full-fat yoghurt
Oil+ghee
Salt
Sugar
250g onions, finely sliced
ginger garlic pst 1tbsp
pinch of saffron threads, soaked in 2 tsp hot water
½ tsp ground cinnamon
1 tsp ground cardamom
1 tbsp ground coriander
1 tbsp red chilli powder
50grm full-fat yoghurt
Oil+ghee
Salt
Sugar
Procedure:
Melt the ghee+oil in a large pan set over medium heat, add the onions, and fry until golden brown. Remove from the pan and set aside.
In the same pan, fry the puréed ginger and garlic for 1 minute, then add the saffron and its liquid, the ground spices, and the yoghurt. Stir well and continue to cook until oil appears on the surface.
Add the chicken pieces, stir, and fry until half-cooked.
Purée the reserved fried onions, add to the chicken, then season, mix well, and cook, covered, until the chicken is cooked and tender.
Check seasoning and serve hot, with rice or roti.
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