Saffron Chicken from The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala

Ingredients

• 1 tbsp oil
• 10 pods green cardamom
• 1 kg / 2.2 lb chicken pieces, bone-in, skinless
• 1½ tsp ginger paste
• 20 curry leaves
• ¼ tsp turmeric powder
• 2 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp salt
• 1½ tsp garlic paste
• ½ cup water
• 1 cup crushed fried onion
• 2 slit green chillies
• ½ tsp garam masalo
• 1 tsp saffron threads, crushed
• ¼ tsp salt
• 1 tsp sugar
• 1 cup yogurt