Chicken Curry

• Black pepper- 1/4 tsp
• Red chilies- 3
• Coriander powder- 2 tsp
• Cumin seeds- 1 tsp
• Cinnamon- 1 piece
• Cloves- 3
• Green cardamoms-2
• Chicken pieces- 2 lbs. (washed & dried in paper towels)
• Turmeric powder- 1 tsp
• Plain yoghurt- 1 cup (beaten)
• Salt
• Saffron- a pinch
• Warm milk- 1 tsp
• Onion- 2 (chopped)
• Grated ginger- 1-inch piece
• Garlic- 5 cloves (crushed)
• Dalda or oil- 4 tablespoons
• A bunch of chopped cilantro (coriander) leaves

Grind all the spices from ingredients1-7 and make it into a paste. Rub this paste into the chicken and let it marinate for about 30 minutes.

Heat the oil or dalda in a pan and fry the ginger, garlic and onions. When it turns brown, add turmeric powder, salt and the marinated chicken pieces. Reduce the heat. Add a little hot water if needed. Cook until the gravy becomes thick by stirring constantly.

Take a spoon of warm milk and dissolve the saffron threads in it. Pour this into the chicken mixture. Continue to cook until the chicken is tender and the oil separates from the gravy. Garnish with chopped coriander leaves. Serve hot with plain rice or chapathis, puris or naans.