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Ingredients :
1.5 kg chicken
1/4 teaspoon saffron strands
1 teaspoon chili powder
1
tablespoon hot water
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon mace
3
cloves garlic, crushed
1
1/2 teaspoon salt
2
tablespoons yogurt
3
tablespoons ghee
2
medium onions, sliced finely
1
1/4 cup hot water
Method :
Wash the chicken and pat dry with paper
towels both inside and outside. Remove the neck and giblets. Cut off the
wing tips. Do not discard as they can be used for making stock. Fill a
bowl with hot water and soak the saffron strands for 10 minutes. Press
with fingers to diffuse as much flavor and color. Mix into the
saffron and soaking water, all the ground spices and the garlic crushed
with salt, into the yoghurt. Rub a
tablespoon of the mixture inside the cavity of the chicken. Rub some of
the mixture over the chicken. Leave chicken
to marinate for 1 hour.
Heat a wok with ghee and fry the onions
until soft and golden. Remove onions
to a plate, put in the chicken and brown it lightly on all sides. Return onions
to the pan and stir remaining chicken marinade into the hot water or
stock. Pour into pan
and bring to boil. Turn heat
low, cover and cook for 45 minutes or until chicken is very tender. Turn chicken
from time to time so it cooks first on one side and then the other, on
its back and for the last 10 minutes, breast downwards. Liquid should
evaporate almost completely. Serve immediately while still hot.
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