Kesar Murgh

Method

1. Heat 2½ tbsps ghee in a deep non-stick pan, add green cardamoms, cloves, cinnamon, black cardamoms, bay leaves and onion paste and saute till fragrant.
2. Pound together ginger, garlic and green chilli in a mortar with a pestle and add it to the pan. Add salt, mix and saute till the moisture is absorbed.
3. Add red chilli powder and coriander powder and saute for a minute. Dilute cashewnut paste with a little water and add to the pan and mix well.
4. Add chicken and yogurt, mix well and cook till the chicken is done.
5. Add fresh cream and mix well. Add saffron milk and mix well.
6. Heat remaining ghee in another pan, add chilli flakes, boiled basmati rice, salt and coriander leaves and toss well.
7. Transfer chicken into one serving bowl and rice in another serving bowl and serve hot.

Additional Tips and Tricks