1 chicken of 1 1/2 kg, cut in 8-10 pieces
1 cup yoghurt
2 medium-sized onions
sliced 1/2 cup peeled almonds
1 tbls pepper corns
2 tbls poppy seeds
1 tbls coconut, desiccated
1 tbls ginger-garlic paste
1 tsp cumin powder
1-inch cinnamon stick
2 cardamoms Pinch of saffron
3/4 cup oil Salt to taste
Method
1. Dry roast and grind together almonds, peppercorns, poppy seeds and coconut.
2. In a bowl, put yoghurt and add the roasted ingredients plus cumin powder, ginger-garlic paste, salt.
3. Mix well and marinate the chicken in the mixture. Refrigerate for an hour.
4. In a pan, heat oil and brown the onions, with a cinnamon stick and cardamom.
5. Add chicken and saffron. Cook on low heat — better still place cooking pan on a tawa.
6. The chicken will become tender in its own juices, but if needed add half a cup of water. Remove from heat when oil separates.
7. Serve hot with parathas or rice.
