Crafts and Life

Ingredients

1 medium chicken, cut in pieces
5 medium onions, finely sliced
50g ghee
3 Kashmiri chillies
4 by leaves
10 cloves
12 crushed peppercorns
thumb-sized piece of root ginger, thinly sliced
2 garlic cloves, finely sliced
300ml yogurt
salt to taste
pinch of saffron

Method

Mix all the ingredients in a flameproof casserole and marinate for 30 minutes, turning from time to time.  Cover tightly, using foild to reinforce the seal, and cook slowly on a low heat for 2 hours.  Check the chicken and cook for a further 30 minutes.  You can also cook this in a slow oven at 130C/275F/gas mark 1.

Soak the saffron in a little warm milk.  Add to the dish and cook for a few minutes longer.  Serve with rice.

Serves 4.  Taken from Clarissa's Comfort Food by Clarissa Dickson Wright