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Robin’s Saffron Chicken Curry

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TRH Robin's Saffron Chicken Curry

Chicken – 500 grams
Thick Curd / Yogurt – 2 cups
Warm Milk – ½ cup (50 ml)
Fresh cream – 50 grams (you can add more if you wish)
Saffron – 3 pinches
Dry ginger powder / Chukku podi – ½ spoon (2 grams)
Red chilli powder – 1½ spoons (10 grams)
Coriander powder – 2 spoons (12 grams)
Fennel powder – ½ spoon (2 grams)
Turmeric powder – Few pinches
Asafoetida / Hing – A pinch
Cumin seeds – ½ spoon (2 grams)
Salt – 6 grams (As per taste)
Oil – 150 ml

Method
Wash chicken pieces well in water and keep aside.Add two pinches of saffron to warm milk and set aside.

Take a wide bowl and add the following ingredients and beat well.
Curd – 2 cups
Dry ginger powder – ½ spoon
Red chilli powder – 1½ spoons
Coriander powder – 2 spoons
Fennel powder – ½ spoon
Turmeric powder – Few pinches
Salt – 6 grams (or as per taste)

Add the chicken pieces to this mixture and keep aside for 15 minutes.
Now heat a pan and add oil to it. After it heats up pick the chicken pieces, remove excess curd and fry them.
The curd may get dispersed in oil nothing to worry just fry them until they get half cooked. Then remove the pieces from oil.
Use the same pan and oil for the remaining procedure or use fresh oil. Heat pan with oil and add the cumin seeds and let it splutter.
Then add a pinchh of asafoetida.
Now add the curd mixture used for marinating chicken and stir well for few minutes. When oil starts to separate add the fried chicken pieces and stir well.
Add a cup of water, stir well and cook on medium flame until the chicken pieces turns soft and tender.
Check for salt and add if needed.
After the gravy thickens add the saffron milk and stir well for 2 minutes.
Finally add the fresh cream and mix well
Remove from flame.Garnish with coriander or with cream

Prepared, tried and tested by: Robin Singh

 

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