Ingredients :

1 X 1.5 kg Roasting chicken
3 cloves Garlic,crushed
1 teaspoon Finely grated ginger
1 teaspoon Ground turmeric
1/2 teaspoon Saffron strands
1/4 cup Boiling milk
3 tablespoons Ghee or oil
2 Large onions,finely sliced
2 teaspoons Garam masala with pepper
1 teaspoon Garam masala with fragrant spices
2 teaspoons Salt
1/2 cup Hot water
2 tablespoons Ground almonds
1/2 cup Cream
2 tablespoons Chopped fresh coriander leaves

Method :

*Cut the chicken into joints.
*Combine garlic, ginger and turmeric and rub well all over chicken.
*Soak saffron strands in milk for 10 minutes.
*Heat ghee in a large heavy pan and fry the onions until golden brown, then remove from pan and reserve.
*Add chicken pieces to pan, a few at a time, and brown lightly on both sides.
*When all are done return them all to the pan, sprinkle with both kinds of garam masala and the salt.
*Add saffron soaked in milk, the hot water and half the browned onion.
*Cover and cook until chicken is tender, turning pieces of chicken halfway through cooking.
*Remove chicken to a warm serving plate, add almonds and cream to liquid remaining in pan and heat through, stirring well.
*Spoon over chicken and serve, garnished with remaining onions and the coriander leaves.
*Serve with rice or chapatis.

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