Ingredients:
Chicken – 1 kg
Clarified butter(ghee) – 6 tbsp
Bay leaf – 4
Saffron – 1/4 tsp, soaked in lukewarm water
Onion – 3 medium
Beaten curd – 2 cups
Ginger – 1/2 inch piece
Garlic – 8 pods
Green chillies – 4
Cloves – 4
Cinnamon – 1 inch piece
Brown cardamom – 3
Aniseed – 1 tsp
Boiled eggs – 2
Almonds – 2 to 3
Method:
1. In a blender, grind the ginger, garlic, green chillies, cloves, cinnamon, cardamom and aniseed to form a fine powder.
2. Mix the hung curd with this powder and rub over the pricked chicken.
3. Allow the chicken to marinate for 4 hours.
4. In a pan, heat the ghee and fry the bay leaves and onions until brown.
5. Add the marinated chicken to the pan and cook until the chicken is tender.
6. Now add the salt and saffron and mix well.
7. Pour the chicken into a dish and garnish with chopped eggs and almond slices.
8. Serve with naan or paratha.
