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1 kg chicken
1 tsp salt
1 tsp aniseed
8 pieces garlic
4-5 cloves
4 green chillies
1 cinnamon stick
3 brown cardamom
3 bay leaves
A pinch of saffron
Add the paste to the chicken and prick the meat for the flavor to sink in.
Add whipped curd to the chicken and leave it to marinate for 3 hours at least.
Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till
they turn golden- brown.
In another pan, warm the milk, add the saffron, stir gently and keep aside.
Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6
minutes.
Now pour the milk into the chicken and cook on low flame for 30-40 minutes.
Roast the sultanas and almonds with a dash of oil for a few mins.