1 chicken cut wash drain1 cup Maas / buttermilk2 teaspoon ginger and garlic2 teaspoon red masala1 teaspoon crushed garlic2 teaspoon dhana jeeru (cumin)¼ teaspoon arad (Turmeric)1 teaspoon salt or to taste 1 teaspoon chilli powder 1 teaspoon Paprika 1 tablespoon ground almonds Juice of one lemon 3 tablespoon tomato puree Few strands saffron
Mix all ingredients together with chicken and leave to marinade 2-4 hours I used 3 chickens and left for 4-6 hours covered in the fridge.
Heat pot with butter, cinnamon stick and Cardamon pods. Add 2-3 stands saffron with 1 clove garlic thinly sliced. When garlic turns pink and sweet aroma arise,add marinated chicken to the pot. Allow to cook until done. Burn extra water out until masala thickens slightly. Chicken must be moist do not dry completely.
Serve with garlic bread, chips and creamy vegetables.
INFO & TIPS
note this recipe is for 1 chicken double, triple quantities for every chicken added