8 pieces of boneless, skinless chicken breast or thigh (cut into pieces of 4-5cm in size)
3 medium sized onions
3 garlic cloves
2 spicy green peppers (depending on spice level preference)
Ginger (sized at about 4cm) grated
½ tsp of saffron (depending on preference)
1/3 cup of corn oil or sunflower seed oil
2 and ½ cups of chicken broth
2/3 cups of yoghurt
2/3 cups of cream
2 tsp of cumin
2 tbsp of dried ground cilantro
2 tsp of ground turmeric
1 tsp of jalapeno
2 tsp of salt
1 tsp of pepper
Fresh cilantro, to garnish
1. Chop one onion, one clove of garlic, and one green pepper and put them in a blender.
2. Add the juice of one lemon and bring the mixture to a paste like quality in the blender.
3. Add the saffron to a pot of boiling water and let it sit.
4. Heat the corn oil and sunflower seed oil in a pan. Then add the chicken to fry.
5. With the help of a strainer, remove the chicken pieces from the pan and leave them on a plate.
6. Cut the remaining two onions into large slices and saute them in the remaining oil until soft.
7. Add them cumin, dried ground cilantro, ground turmeric, and jalapeno and saute for another 2-3 minutes. Add the chicken to this mixture.
8. Add hot chicken broth to the mixture and let it boil for 2-3 minutes.
9. Add the paste you prepared in the blender to this mixture.
10. Cook for about 10 minutes on low heat, occasionally stirring the mixture with a wooden spoon.
11. Add the saffron along with the water it was boiled in.
12. Cook for another 20 minutes, until the chicken becomes tender.
13. Add salt, pepper, and yoghurt (the sauce should have taken on a dark hue by now, if not, increase the heat and let the water evaporate).
14. When the chicken is cooked decrease the heat and add the cream.
15. Add the juice of the remaining lemon and turn off the heat.
16. Garnish with fresh cilantro and serve.