Chicken cooked in a thin gravy of yogurt and saffron.

Ingridients

Chicken 1 kg.

Sliced onion

1 cup Poppy seeds

2 tbsp.Coriander seeds

1 tbsp. Cumin seeds 1 tsp.

Fresh grated coconut ½ cup

Curd (yogurt) 1 cup

Garlic cloves 2 no.

Ginger paste 2 tsp.

Green cardamom 3 - 4 no.

Dry red chili whole 2 no.

Fresh cream ¼ cup

Oil 3 tbsp.

Salt As per taste

Method

1. Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.

2. Soak poppy seeds in 1 cup warm water for 10 minutes.

3. Grind soaked poppy seeds with deseeded red chilies, coriander seeds, cumin seeds, garlic, green cardamom and grated coconut.

4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add Ginger Paste and stir for 15 seconds.

5. Add chicken pieces and cook on high flame for 5 minutes stirring constantly. Make sure not to colour the chicken.

6. Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil. Reduce flame and add beaten Curd/Yogurt. Simmer for 5 minutes.

7. Finish with fresh cream.