2 tablespoon ginger garlic
2 tablespoon red masala
Salt to taste
+- 3-4 tablespoon fine bedaam
1 teaspoon dhana jeeroo
¼ teaspoon arad (Turmeric)
Soak saffron in boiling water and cover for a few minutes.
Marinate chicken in the spices and add the saffron, allow to marinate for 1-2 hours.
Cook in ghee (Clarified butter)/oil. Allow to braise nicely, can add a little bit of water if not cooked through.
Serve with fresh salads and puri.