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1
Wash the chicken pieces and pat them dry with a paper towel.
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2
Make a couple of deep diagonal slits across the thickest part of each piece with a sharp knife.
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3
Steep the saffron thread in hot water for 15 minutes.
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4
Combine the steeped saffron threads and water with the salt and lemon juice and rub well into the chicken pieces, particularly into the cuts.
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5
Leave to marinate for 1 hour. Drain the liquid off from time to time and pour over the chicken pieces.
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6
Blend the onion, ginger, garlic and water in a food processor until smooth. Set aside.
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7
Dry-roast the coriander and cumin seeds in a small frying pan and then grind them in a spice-mill or coffee-grinder.
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8
Add the freshly ground spices to the yoghurt, along with the blended paste, the white pepper, garam masala, chili powder, and the nutmeg. Mix well to combine.
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9
Coat the chicken pieces with the marinade. Marinade for 4-6 hours or overnight, covered, in refrigerator.
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10
When the marination is complete, evenly apply the melted ghee to the chicken pieces.
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11
Grill the chicken on high until done.
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12
Alternatively, you could pre-heat an oven to 400u00b0F, then arrange the chicken in a single layer on a rack in a shallow baking tray. Bake for 15 minutes. Brush with the melted ghee and bake for a further 10 minutes. Ideally, you should cook the chicken in a Tandoor oven, but very few people outside of India own these.
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13
Serve hot and enjoy.
