1 kilogram chicken pieces
1 cup curd (dahi)
1 gram saffron (kesar)
2 large onions, chopped
½ cup oil
Salt to taste
For the paste 6 Kashmiri chillies, deseeded
1 star anise (chakraphool)
5 black peppercorns
3 cardamom (elaichi) pods
½ inch long piece of cinnamon (dalchini)
1 teaspoon black cumin (jeera) seeds
2 inch piece of ginger (adrak)
10-15 almonds (badam)
20 grams raisins (kishmish)
½ cup chopped fresh coriander (dhania)
In a large pan, heat the oil and fry the onions till golden brown.
Add the ground spices and cook for 5 minutes.
Add the chicken and brown the pieces well. Add 2 cups of water, curd and saffron and simmer till the chicken is cooked.
Season with salt and remove from heat.
Serve this dish hot.