Ingredients

6 free range chicken thighs 500 g Basmati rice 50 ml Milk 1 Pinch of Saffron 25 g Salt Marinade 50 g pureed Ginger 50 g pureed Garlic 4 Red chillies (pureed) 150 ml Yoghurt 1 Lemon juiced 1 tablespoon Turmeric Powder Spice mix 100 ml vegetable oil 5 cardamom pods, crushed 1 cinnamon stick, broken 5 Whole Cloves 3 Bay leaves 20 g garam masala 250 g sliced onions 75 g Tomato paste 1 cup Mint leaf, chopped 1 cup coriander leaves, chopped Green chillies, sliced

Description

Combine The Marinade Ingredients With The Chicken (Skinned And Jointed). Shallow Fry Half The Onions Until Golden And A Little Crisp. Drain And Keep Aside. Soak The Milk With The Saffron And Set Aside. In A Heavy Bottom Saucepan Heat The Oil Used To Cook

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