Saffron Chicken Recipe (Kesar Murgh)

Saffron Chicken Recipe (Kesar Murgh)
Ingredients :
1 X 1.5 kg 3 tablespoons 1 3 cloves 1 1/2 teaspoons 3 1/4 teaspoon 1/2 teaspoon 1 1/2 teaspoons	Chicken Ghee Large onion, finely chopped Garlic, finely chopped Finely grated fresh ginger Fresh red chilies, seeded and sliced Saffron strands Ground cardamom Salt
Method : Cut chicken into small serving pieces, dividing breast into quarters, separating thigh from drumstick and disjointing wings. Heat ghee in a heavy saucepan and gently fry onion, garlic, ginger and chilies until onion is soft and starts to turn golden. Stir frequently. Pound saffron with mortar and pestle and dissolve in a tablespoon of very hot water. Add to pan with cardamom and stir well, then add chicken. Increase heat and turn chicken pieces for 4 to 5 minutes until each piece of chicken is golden and coated with the saffron mixture. Add salt, cover and cook over moderate heat for 10 minutes or until chicken is tender. Uncover pan and continue cooking until almost all the liquid evaporates. Serve with parathas or rice.