800 grams of Chicken Thighs (boneless)
1/3 cup of Onion (sliced)
1-inch piece of Cinnamon Stick
4 Cardamom Pods
10 Cloves
A pinch of Saffron
2 tbsp. Garlic Pods - chopped
Salt (to taste)
½ tsp. Yellow Chilli Powder
4 tsp. Garlic Paste
4 tsp. Ginger Paste
2 cups of Chicken Stock
5 tbsp. of Refined Oil
Method
Cut chicken into bite-sized pieces. Soak saffron in a little water in a spoon for 10 minutes. Crush and keep aside. Heat oil in a saucepan and add chopped garlic. Sauté till brown. Add the onions and sauté till light brown. Add cinnamon, cloves and cardamoms and sauté till the onions turn golden brown.
Add the ginger and garlic pastes, chicken, salt and yellow chilli powder. Stir for 3-4 minutes. Add chicken stock and bring to boil. Cover and simmer till chicken is tender. Remove from fire. Take out the chicken pieces from the gravy. Strain the gravy into another pot through a soup strainer. Cook the gravy till reduced to a sauce-like consistency. Add the chicken pieces and cook for a minute.
Stir in the prepared saffron and serve hot with an Indian bread of your choice.
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