Persian chicken with saffron and cardamom – Food & Home Magazine

Ingredients

• 4 – 6 tbsp ghee or vegetable oil
• 4 large onions, finely sliced
• 1,7kg chicken, skinned and jointed into eight
• 6 – 8 garlic cloves, crushed
• 1 tbsp grated root ginger
• 1 tsp chilli powder
• ½ tsp ground black cumin
• 1½ tsp freshly ground black pepper
• 250ml yoghurt
• 120ml single cream
• salt
• seeds from 12 – 15 green cardamom pods, ground
• 1 tsp saffron threads
• juice of ½ lime
• 1 tbsp chopped coriander leaves
• 1 tbsp toasted flaked almonds