Karahi Zafrani Murgh by Shireen Anwer

Ingredients:

• Chicken boneless 1/2 kg cubes
• Butter 2 tbsp
• Oil 1/4 cup
• Onion 1
• Black pepper crushed 1/2 tsp
• Chili powder 1-1/2 tsp
• All spice powder 1/2 tsp
• Ginger garlic paste 1-1/2 tsp
• Yogurt 3/4 cup
• Almonds blanched 2 tbsp
• Lemon juice 1 tbsp
• Salt 1/2 tsp
• Saffron 1/2 tsp
• Cream 4 tbsp
• Coriander leaves 2 tbsp
  

Method:

1. Heat butter and oil in one pan.
2. Now put chopped onion and do light golden.
3. Then put ginger garlic paste and chicken cubes and cook for 5 minutes.
4. Then add salt, chili powder, crushed black pepper, almonds blanched and yogurt, cover it and cook until chicken tender.
5. Then put lemon juice, cream and saffron and cook on low flame until oil comes up.
6. Then serve with naan.