Zafrani Chicken Korma (Rich Chicken Curry with Saffron)

Ingredients:

Chicken - 32 oz. (800 grams) - cut into 8-10 pieces
Milk - 2 tbsp (lukewarm)
Saffron - 2 pinches
Almond paste - 2 tbsp
Turmeric powder - 1/2 tbsp
Red chilli powder - 1 tbsp
Cinnamon - 1 stick (1 1/2")
Black cardamom - 4 (crushed)
Nutmeg -1/4 tbsp (grated)
Onions - 10 oz. (250 grams)
Peppercorns - 8
Green cardamoms - 4 (crushed)
Cloves -6
Yoghurt - 16 oz. (400 grams)
Salt - to taste
Bay leaves - 2
Cumin seeds - 1 tbsp
Javitri (mace) - 1/4 tsp
Oil - 8 tbsps
Water - 1 tbsp

Preparation:

1. Clean and wash the chicken. Prick all over with a fork.
2. Grind the onions into a paste in the mixer -grinder; add a little water, if necessary.
3. Heat oil in a large, deep casserole for 2 minutes. Add the cloves, peppercorns, cumin seeds,
nutmeg, mace, cinnamon stick and crushed black & green cardamoms and microwave for 1
minute.
4. Now add the the ground onion paste and microwave for 10 minutes till golden brown and
dry. Stir twice during cooking.
5. Add lightly beaten yoghurt, chilli powder, salt, almond paste and turmeric powder. Mix and
add the saffron dissolved in 2 tbsp of milk. Mix well and cook in microwave for 3 minutes.
6. Add the chicken pieces, mix well and microwave for another 10 minutes. Stir twice during
cooking.
7. Cover with aluminium foil and allow to rest for 15 minutes, before serving.
8. Remove foil and serve hot with plain boiled rice orpilaf ( rice seasoned with peas, onions or
cumin seeds).

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