The Big Sweet Tooth: Zafrani Chicken Masala

I feel so refreshed today, thanks to the long hours of sleep I got last night. My kids are very fidgety as far as sleeping is concerned. They hate to sleep! Seriously, what's wrong with today's kids? My umma keeps telling how much we used to sleep as kids and lamenting about the lack of sleep of my kids. I keep telling them, my darlings, you should understand that when the time comes when you really want to sleep, you will not be able to sleep, just like your ummi is!!! Hehe... I really miss my sleep... Those long hours of undisturbed sleep, waking up to the slight sun rays peeping through the curtains... Now life is so mechanical that you have to wake up when the alarm rings or else your whole schedule goes for a toss! Life is never the same always, right... hehe... Yesterday, a change in their schedule meant they did not have their usual afternoon nap and that saved me a lot of jitters while putting them to sleep early! Before I could chat through a small tale, I could hear the sounds of deep sleep! :) :)

Off to the recipe today, how much I love this chicken curry, I have no words to say. Saffron is easily my favorite spice. If it wouldn't have been so expensive, I would have sneaked it into everything that I make! The aroma of this spice coupled with the color makes me go round! I always have a little box handy so that I can put it into any recipe which demands it. The time I saw this recipe, I had to try it, more than to eat it, for enjoying the smell. And awesome, it was! The whole kitchen was filled with the enticing aroma of saffron... Should try it once to get the feel...

Zafrani Chicken Masala

Serves 4

Recipe courtesy: Masala Mornings

Ingredients:

1 kg chicken, cut into meduim pecies

2 tbsp oil

4 cardamoms, slightly crushed

2 bay leafs

2 small pc cinnamon

3 large onions, sliced

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp cihilli powder

1 tsp Kashmiri chilli powder

1 tbsp coriander powder

1 cup yogurt, slightly beaten

1/2 cup water

8-10 strands saffron

1 tsp kewra essence

1/2 tsp garam masala powder

Method:

Heat oil in a saucepan. Add the whole spices and onion and cook the onions till translucent. Add the ginger paste, garlic paste, chilli powder and coriander powder and fry for 5 minutes. Add the chicken and cook for around 5 minutes or till the stock oozes out. Add in the yogurt, water and safron and cook with a closed lid till chicken is done. Finally, sprinkle in the garam masala and kewra essesnce and simmer for 5 minutes.

Serve warm with rotis or rice...

Linking this to the Side Dish Mela Event by Cooking for All Seasons...