Dilkhush Murghi by Zarnak Sidhwa

Ingredient:

• Chicken 1 kg
• Salt to taste
• Ginger-garlic paste 1 tbsp
• Yogurt 1 cup
• Saffron few strands
• Green cardamoms 2
• Cinnamon 1-inch stick
• Cloves 4
• Black peppercorns 5
• Mace 2 blades
• Nutmeg (grated) 1/2
• Star anise 1
• Fennel seeds 1/2 tbsp
• Coriander seeds 1/2 tbsp
• Ghee 2 tbsp
• Onion (caramelized) 1 large
• Bay leaves 2
• Turmeric powder 1 tsp
• Tomatoes (pureed) 2-3
• Red chilli powder 1 tsp
• Green peas (boiled) 1 cup
• Coriander leaves (chopped) 1/4 cup

Method:

1. Marinate chicken pieces in salt, ginger garlic paste and yogurt and set aside for 1 hour.
2. Soak saffron in one cup of water.
3. Grind green cardamoms, cinnamon, cloves, peppercorns, mace, nutmeg, star anise, fennel seeds and coriander seeds to fine paste along with a little water.
4. Heat ghee in pan.
5. Add onion and saute till brown.
6. Add bay leaves and chicken.
7. Saute for five minutes and lower the heat.
8. Add ground masala, turmeric powder, tomato puree and red chilli powder. Adjust seasoning.
9. Cover and cook till chicken is done.
10. Mix in saffron.
11. Remove chicken into serving dish and serve garnished with green peas and coriander leaves.