Succulent chicken cooked in almonds, saffron and cream from Maharashtra - West India.
Combine ginger, garlic, pepper, lemon juice, dhania, salt, vinegar, honey, green chilli paste and yoghurt.
Add the chicken and mix well. Cover and set aside for 10 minutes.
Heat oil on low, add chilli powder and turmeric, let it sizzle for 1-2 minutes.
Adjust heat to medium. Add chicken with its marinade. Cook uncovered until chicken is browned for approximately 10 minutes.
Add ½ cup water. Close the pot and cook until tender.
Add almonds, saffron with its water and mix well.
Add cream and mix gently.
Remove from heat and sprinkle garnish.
Ingredients
Directions
Combine ginger, garlic, pepper, lemon juice, dhania, salt, vinegar, honey, green chilli paste and yoghurt.
Add the chicken and mix well. Cover and set aside for 10 minutes.
Heat oil on low, add chilli powder and turmeric, let it sizzle for 1-2 minutes.
Adjust heat to medium. Add chicken with its marinade. Cook uncovered until chicken is browned for approximately 10 minutes.
Add ½ cup water. Close the pot and cook until tender.
Add almonds, saffron with its water and mix well.
Add cream and mix gently.
Remove from heat and sprinkle garnish.