Balti Murgh Zafrani

Serving Size: 4 persons

Ingredients:

Chicken -1 kg, skinned and cut into medium pieces (8-10)

Onion - 1 medium-sized, chopped

Garlic - 5-6 pods, paste

Peppercorns (golmorich)- 1/2 tsp, fresh ground

Cardamom (elaichi)- 3 pods, crushed

Cinnamon - 1 inch piece crushed

Chilli powder - 2 tsp

Yoghurt (Dahi/curd) - 2/3 cup

Almonds (Kaat-badam) - 1/2 cup, ground dry

Lemon juice -1 tbsp

Salt - 1 tsp (to taste)

Saffron strands - 1/2 tsp

Light cream -2/3 cup

Coriander (Cilantro/Dhania) - 2 tbsp freshly chopped

Water - 2/3 cup

Oil - 2 tbsp

Butter - 4 tbsp

Cooking Procedure:

1. In a bowl, mix the following ingredients together: cardamom, cinnamon, peppercorns, chilli powder, yoghurt, ground almonds, lemon juice, salt and saffron strands.

2. In a kadhai, melt the butter and the oil, heat to smoking. Add chicken pieces and fry lightly until brown for about 5 minutes. Keep the chicken aside.

3. Add the onion to the hot oil and fry for 2-3 minutes.

4. Pour in the mix from step 1, and stir for 1-2 minutes.

5. Add the chicken pieces and fry for 4-5 minutes. Add water and bring to a boil. Cover, reduce the heat to simmer and cook for 25-30 minutes till cooked.

6. remove the cover, and add the cream, stirring gently. Simmer for 2 minutes, sprinkle freshly chopped coriander.

Serving Suggestions:

Serve with hot white rice or pulao. Provide Raita or a salad as a side.