2 inch piece of Cinnamon
1 tbsp hot milk
1/4 cup oil
1 medium onion chopped
1 tsp ginger / garlic paste
2 bay leaves
1 & 1/2 kg chicken cut into 8 pieces
1/2 cup water
4 green chillies
1/4 cup Soconut soaked in 1/2 a cup of hot water
Coriander leaves roughly chopped
4 tbsp Yoghurt whipped
1/4 tsp saffron
4 tbsp cream whipped GRIND ALL:
1 tsp cummin seeds
1 tsp poppy seeds
3 cardamoms
4 cloves
10 dried red chillies
1/4 tsp turmeric powder
2 tbsp coconut dessicated
Instructions
Put together all the ingredients from the cummin seeds to the cinnamon nad grind to a fine paste. Extract the milk from the soaked coconut ands ser aside. Heat the saffron for 2 seconds in the microwave or on a girddle, crush it, and soak it in the hot milk. Heat the oil and fry the onion till it is golden-brown.Add the ginger / garlic and fry for a a couple of minutes. Add the ground paste and bay leaves. Let it simmer for 5 minutes.Put in hte chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat. When the chicken is almost cooked, add the coconut milk, green chillies,coriander leaves and yoghurt. Cook till the chicken is tender. Add the cream and saffron.Simmer for 3 minutes.
