1 big chicken, cleaned, dried and pieces
2 tsp coriander powder
3 small cardamoms, crushed
1 piece mace, one inch thick
3 red chillies
3 onions, sliced
7 cloves garlic, minced
1 inch of Ginger, crushed
A pinch of saffron
A few pieces of pista and almonds
1 tsp cumin seeds
1 cup curd fresh and beaten
6 tbps Ghee
Salt to taste]
Take all the cloves, cardamoms, cumin seeds, coriander powder, mace, cinnamon and red chillies.
Grind them into a fine paste.
Rub this paste gently into the chicken and set it aside for some time.
Fry onion, garlic and ginger.
Add turmeric powder, salt and chicken pieces.
Simmer on low fire.
Add two cups of hot water.
Stir and cover.
Cook on medium fire until water dries and the gravy is thick.
Now soak saffron in lukewarm milk.
Add dry fruits into the lukewarm milk to make them tender.
When saffron is fully dissolved and the dry fruits pieces go tender, add this mixture and well beaten curd into already prepared gravy.
Continue cooking till ghee begins to separate.
Serve hot with nan or chapattis and rice.