Irani Chicken by Shireen Anwer

                             Irani Chicken


Ingredients
Chicken (cut into 16 pieces) 1 kg
Yogurt 1 cup
Oil ½ cup
Brown onion crushed ½ cup
Cream ½ cup
Ginger garlic paste 1 tbsp
Kewra water 1 tbsp
Cardamom powder ½ tsp
Saffron ¼ tsp
Almonds blanched and ground 2 tbsp
Lemon juice 2 tbsp
Chili powder 1 ½ tsp
Salt 1 ½ tsp



Method
Heat ½ cup oil, add 1 tbsp ginger garlic paste with 1 kg chicken, fry for 5 minutes, add 1 ½ tsp chili powder, 1 ½ tsp salt, 1 cup yogurt and cook for 10 minutes, add ½ cup cream, cover and cook till chicken nearly done, add ½ cup brown onion with 2 tbsp ground almonds, simmer for 10 minutes, lastly add 2 tbsp lemon juice, 1 tbsp kewra water, ¼ tsp saffron and ½ tsp cardamom powder.
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