Ingredients:
Chicken 1 no. large
Onion 1 no.
Coriander seeds 1 tbsp.
Aniseed 1 tbsp.
Cumin seeds 1 tbsp.
Roasted gram dal 4 nos.
Dry red Chilies 4 nos.
White cardamoms 4 nos.
Black Cardamoms 2 nos.
Cloves 4 nos.
Whole black peppers ½ tbsp.
Coconut 2″ piece
Almonds 1 no.
Curd ½ pint
Saffron A pinch of
Ghee 6 tbsps.
Salt To taste

Method:
Slice the onion. Soak saffron in spoonful of hot water. Roast all the remaining spices without any fat in a
frying-pan and grind together. Heat half the Ghee in a large saucepan and brown the chicken on all sides.
Remove, and pour in the remaining ghee. Fry onion till brown, add the ground spices and ground coconut.
Fry for 5 minutes. Put chicken back into the pan. Blend Curd/Yogurt with 1 1/2 liter water and pour
into the pan together with salt. Cover tightly and cook till liquid dries and chicken is tender. Just before serving add saffron water and garnish with chopped almonds