Recipe credit: Ruhana Ebrahim
Picture credit: @mama_taught_me_well
1kg chicken pieces/ fillets1 large onion (sliced)2 pieces tajj (cinnamon sticks)2 elachie (cardamom) podsSaffron strands + essence2 tablespoon lemon juice1 teaspoon chilli powder1 teaspoon dhana Jeeru (Cumin) (coriander cumin) powderPinch turmeric powder1 teaspoon salt1-2 teaspoon red ginger garlic masalaPinch garam masala powder2 tomatoes (liquidized)Pinch orange powder colouring125-250ml fresh creamFresh dhania (coriander) (chopped)
1. Braise onions with a little ghee (Clarified butter), tajj and elachie until golden. 2. Add in spices and masala. Braise until fragrant. 3. Add in washed chicken and coat well with spices. 4. Allow to cook until no liquid remains, then add in tomatoes. 5. Cook until tomato is halfway reduced. Add in fresh cream, lemon juice, saffron, food colouring and allow to cook till gravy has thickened.6. When done add in dhania (coriander).7. Serve with rice/ roti/ roghni naan.