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1
COMBINE- _Yogurt ,turmeric and salt mix tougher and marinate the chicken overnight .
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2
CRUSH -garlic, ginger and green chili
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3
SLICE- Onion and shallot
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4
CHOPPED - Tomato
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5
GRIND- Coriander leaf and mint / Cashew and Almond separately
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6
MIX. - Saffron and Milk.
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7
POWDER - Cardamom, Cloves, Cinnamon, Nutmeg, Anne seed, and fennel seed
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8
In a heavy pan heat 2 tbsp of oil add sliced onion shallot cook until golden brown remove from oil and reserve both.
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9
Heat the reserve oil ,add crushed garlic, ginger and chili cook until it look wilted. Add the tomato cook for few minute, REDUCE THE HEAT .Add powdered spices and Grind coriander and mint /cashew and almond and cook for few seconds.
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10
Add the marinated chicken increase the heat for few minute saute then reduce the heat and cover and cook until the chicken are tender.
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11
In an oven proof dish, layer half chicken mixture and half of the cooked basmati rice and pour over half of the saffron milk repeat the remaining meat mixture and rice .Dot with ghee and Clarified butter and the remaining saffron milk.
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12
Cover tightly and bake for 30 minute at 180 degree centigrade (350F) or until the mixture heated through and flavor have combined. Garnish with fried onion,shallot,cashew, raisins and coriander leaves
