How to make it

  • 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 flavour to sink in.
  • Add whipped yoghurt 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 sauté 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 sautéed onions. Let it cook on high flame for 5-6 minutes.
  • 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.

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