Chicken: 600 gm
Saffron: 1/2 tsp.
Cream: 1/2 cup
Cooking oil: 4 tsp.
Onions: 2 large
Ginger-garlic paste: 4 tsp.
Coriander seeds: 1/2 tsp.
Nigella seeds: 1/2 tsp.
Dried red chilli: 2
Salt to taste
Red chili powder: 1 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Tomato (chopped): 2
Garam masala: 1 tsp.
Yogurt: 1/2 cup
Green cardamom: 2
Lemon juice: 3 tsp.
Coriander leaves for garnish
- Wash and clean the chicken and marinate it with the cream and a pinch of saffron and leave for 3-4 hours.
- Heat oil in a pan and crackle the coriander seeds and nigella seeds. Add the dried red chili.
- Make a smooth paste of onions and add to the pan. Fry until the raw smell disappears and it starts leaving oil on the sides.
- Add the ginger-garlic paste and mix well. Let cook for another 2-3 minutes.
- Sprinkle a bit of water. Mix and stir well. Sprinkle little water again after 2 minutes and stir well. Let cook. Repeat this process 7-8 times, keep sprinkling little water and stirring and leaving for about a minute each time. This will make the onion paste creamy without being watery.
- Now add the marinated chicken, stir well and fry in the masala. Add the dry spices: salt, red chili powder, cumin powder and coriander powder. Mix everything well and fry for about 5-7 minutes.
- Grind the tomatoes in a paste and add the ground tomatoes at this stage. Add the garam masala. Mix well and let cook for about 8-10 minutes until everything is incorporated in the masala and it starts leaving oil on the sides.
- Add the yogurt, mix well and cover. Let cook for another 5 minutes.
- Remove cover and mix well. Add 2 pinches of saffron and powdered green cardamom. Mix well. Let cook for another 5 minutes and turn of the flame.
- Squeeze the lemon juice over the chicken curry, top with the remaining saffron and garnish with coriander leaves. Serve hot!