Here’s the recipe:
Chicken – 1 whole + 1/2 a breast (2kgs)
Onions – 6 medium size
Tomatoes – 5 medium size (preferably plum)
Cloves – 10
Green cardamoms – 8
Cinnamon sticks – 2- 3 (2 ” inch sticks)
Vegetable oil – 1 cup
Ginger garlic paste – 1/2 cup
Thick yoghurt – 1 cup
Green chillies – 10 -12 small size
Mint leaves – a handful
Cilantro chopped – 1 cup
Saffron – 1 generous pinch
Milk – 1/2 a cup
Turmeric- 1/2 a tspn
Red chilly powder- 1tspn
Basumati Rice – 5 cups (Long grain rice )
Peel, wash and slice the onions. You could use a food processor as it is much easier. Grind the ginger garlic paste. Wash and cut tomatoes into quarters, remove the stems from the green chillies, wash and chop coriander, wash mint leaves and keep aside.
Stir in the ginger garlic paste, turmeric and red chilly powder. When it leaves an aroma add the tomatoes and green chillies.
Close the lid well as firm but not brittle inside. If you find it gritty then bake it for 5 more minutes. Once it is done, remove from the oven, add the remaining saffron milk, close the lid and let the roaster rest for 5 more minutes. The saffron flavour comes out.and bake in the preheated oven for 15-20 mins.