Murgh Irani

Ingredients

Whole Chicken – 1

Ghee/butter – 250 gm

Yoghurt – 250 gm

Pepper corns – 10 to 12

Cream – 125 gm

Onion – 125 gm

Ginger – 50 gm

Garlic - 6

Chopped almonds – 100gm

Green cardamom – 3

Lemon – 2

Saffron – a pinch

Salt as per taste

Method

Wash and cut chicken into medium pieces.

Chop almonds. Crush pepper corns, garlic flakes and ginger together.

Powder cardamom and soak saffron in milk.

 Fry half of onions in ghee and remove and keep aside.

In the same ghee, add chicken pieces along with ginger, yoghurt and cream, crushed pepper corns and garlic flakes, chopped almonds and cook on a slow flame without adding water for an hour. Keep on stirring in between.

When cooked, remove from fire and add saffron, green cardamom powder  and lemon juice and leave it covered for 15 minutes.