Irani Chicken

Ingredients:

• Chicken with bone ½ kg cut into medium size pieces,
• Onions - medium size - finely sliced-2
• Onions – medium sliced finely chopped - 2
• Red chilli powder- 3 tsp - can add more if you like it hot ,
• Curd - 1 cup ( beaten ),
• Fresh Cream – 1 cup
• Ginger - 2 inch- shredded,
• Garlic - 1 small pod - finely minced,
• Almond - 50- blanched and minced,
• Lime - half juice,
• Small cardamom - 10- powdered,
• Kewada water -15 ml
• Saffron - a pinch diluted in warm water for 5 minutes,
• Ghee – ¾ cup
• Salt to taste,

Method:

• Heat Ghee in a thick bottom pan and fry the sliced onions till the are light brown in colour.
• Add chicken pieces with all the above ingredients: red chill powder, finely chopped onions, curd, fresh cream, ginger, garlic, almonds paste, lime, cardamom powder, kewada water, saffron water and salt.
• Mix and put a lid. Simmer the heat and let it cook for 30 – 45 minutes or till tender. Stir the chicken after 20 minutes so that it does not stick to the bottom.
• Remove pan from heat. Serve your Irani Chicken Hot with Rotis or Rice.