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1 kg chicken

1 tsp salt

1 tsp aniseed

8 pieces garlic

4-5 cloves

1/2 inch ginger

4 green chillies

1 cinnamon stick

3 brown cardamom

2 cups of whipped curd

6 tsp ghee (clarified butter)

3 finely chopped onions

3 bay leaves

1/2 cup milk

A pinch of saffron

1/2 tsp oil

5-6 sultanas and almonds

For the paste, grind together the green chillies, aniseed, ginger, garlic,
cardamom, cloves, cinnamon and salt with a little water.

Add the paste to the chicken and prick the meat for the flavor to sink in.

Add whipped curd to the chicken and leave it to marinate for 3 hours at least.

Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till
they turn golden- brown.

In another pan, warm the milk, add the saffron, stir gently and keep aside.

Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6

Now pour the milk into the chicken and cook on low flame for 30-40 minutes.

Roast the sultanas and almonds with a dash of oil for a few mins.

Garnish with the roasted sultanas and almonds. Serve hot.