After cleaning the chicken, flatten the chicken and put little salt, 2 tbsp ginger-garlic paste, ¼ tsp black pepper, ½ tbsp red chilli powder and mix well with the yogurt and marinate for one to two hours.
Make a chicken stock with 5 cups of water.
Soak little saffron with little water.
Method for the gravy:
In a pan/wok take 4 tbsp of butter and heat the butter. Add 5 gloves, ½ mace powder, ¼ tsp black pepper, 5 green cardamom, ½ tbsp red chilli powder, 1 tbsp ginger-garlic paste and little salt to taste and lightly sauté. Then add chopped onions, saute for 1 mt and add chopped tomatoes and let it sauté till the it blends with all the species. Then add 2 tsp of flour (all purpose flour) and blend it well adding the chicken stock while the gravy is on fire. Add the saffron in the gravy.
Method for the chicken:
In other pan/wok take 3 tbsp of butter and let it melt and add the marinated chicken with yogurt and cook the chicken. Once the chicken is cooked add the gravy and stir well. Garnish it with chopped coriander
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