Murgh Irani

Ingredients:
Bone- in- chicken- 1 kg cut into medium size pieces,
Onions - 4-  medium size - finely sliced,

Red chilli pwd- 1 tsp - can add more if you like it hot ,
Curd - 1 cup ( beaten ),
Ginger - 2 inch- shredded,
Garlic - 1 small pod - finely minced,
Almond - 20- blanched and shredded,
Lime - half juice,
Small cardamom - 5 - powdered,
Kewada water -few drops,
Saffron - a pinch diluted in warm water for 5 minutes,
Salt to taste,

Oil or ghee - 3 tbsp.
Malai or cream - 100 ml ( I have not used in this recipe but  you can add it to make it rich and creamy.

Method:

Heat oil or ghee in a  thick bottom deep pan and fry the sliced onions till light pink or brown if you like your onions to be caramalized .

Add chicken pieces with all the above ingredients - red chilli pwd,shredded ginger and minced garlic, shredded almonds ,lemon juice ,cardamom pwd, kewada drops, saffron water and salt (  add cream if plan to use it ).

Mix and put a lid .
Lower the gas and let it cook for 30 minutes or till tender.
Stir the chicken after 20 minutes so that it does not stick to the bottom.

Close the gas when the chicken is tender and leave it in pan for 5 minutes.

Enjoy this Irani chicken with hot roti and raita.