Chicken Irani Recipe
Ingredients
| Chicken : 1 large cut into pieces | ||
| Pure ghee : 3 tbsp | ||
| Onions : 3 finely sliced | ||
| Yoghurt : 1/2 cup, smoothly beaten | ||
| Ginger-garlic paste : 2 tbsp | ||
| Almonds : 2 tbsp, blanched and sliced. | ||
| Green cardamom : 3 (seeds slightly ground) | ||
| Saffron : a pinch dissolved in a little milk | ||
| Kewra water | 1/2 Teaspoon | |
| Cream | 1/2 Cup (16 tbs) | |
| Lime juice | 1 Tablespoon | |
| Salt | To Taste | |
| Red chilli powder | 1/2 Teaspoon | |
Directions
1. Prick the chicken pieces well with a fork.
2. In a deep lidded pan heat the ghee and fry onions to a golden brown. Add chicken and other ingredients except cream, saffron and kewra. Cook on slow fire without water till natural liquids are absorbed and ghee floats on top.
3. Add cream, saffron and kewra and serve hot or cold as desired.
2. In a deep lidded pan heat the ghee and fry onions to a golden brown. Add chicken and other ingredients except cream, saffron and kewra. Cook on slow fire without water till natural liquids are absorbed and ghee floats on top.
3. Add cream, saffron and kewra and serve hot or cold as desired.
Chef
