Dilpasand Murgh

1 chicken (disjointed)
1/4 tsp saffron strands
1 tblsp milk
100 grams cream
250 grams curd
a large pinch each of nutmeg and mace
4 cloves
2 large cardamoms
2 bay leaves
a few peppercorns
2 piece cinnamon stick
2 piece ginger
50 grams each of cashewnuts, almonds and roasted peanuts
1/2 cup ghee
250 grams onions (chopped)
salt and chilli powder to taste
1/4 tsp kewda essence
silver or gold foil

METHOD:

• Dissolve the saffron in hot milk and crush to a paste.
• Beat together the cream and curd and strain through a fine cloth. Powder all the dry spices together. Grind the ginger and apply all over the chicken. Set aside for 2 hours.
• Blanch the cashewnuts and almonds and grind to a paste along with the roasted peanuts.
• Heat the ghee and fry the onions to a red color.
• Add the chicken and fry to a golden color.
• Now mix in all the remaining ingredients (with the exception of saffron milk and kewda essence).
• Cover and cook over a slow fire till the chicken is almost done. Now add the saffron and continue cooking till the chicken is tender and the gravy thick.
• Place in a serving dish, sprinkle kewda essence all over, and cover with foil.
• Serve hot.