ELAICHI WALA KESAR MURGH ( chicken in saffron and cardamom gravy )

EVERYTIME I PREPARE SOMETHING NEW,,,THE EXPERIENCE OF COOKING THAT DISH IS EXCITING..CAUSE I DONT KNOW HOW TE DISH GONNA TASTE...BUT WHEN I PREPARED THIS DISH I WAS LICKING MY FINGERS...THERE ARE VERY FEW FIRST TIME DISH WHICH U FEEL LIKE PREPARING AGAIN AND THIS IS ONE OF THEM,,SO HERE GOES THE RECIPE,..

thats ny son enjoying kesar murgh


INGREDIENTS

1kg chicken
4 cloves ginger peeled
1 inch ginger peeled
one tablespoon ghee
1 onion chopped
2 green chillies chopped
half teaspoon saffron soaked in two tablespoon hot water
one teaspoon ground cardamom
salt to taste
half teaspoon freshly ground black pepper

procedure

cut the chicken and remove the skin
grind the ginger and garlic to paste
in a heavy based panmelt the ghee and add the onion,garlic-ginger paste and chillies





and saute till onion becomes transparent
add the chicken pieces,stir and add the saffron water,ground cardamom and salt to taste



mix thoroughly

cover and cook on very low heat till the chicken is cooked and all the liquid has evaporated



this will take 15 to 20 minutes


just before serving sprinkle the dish with freshly ground black pepper.