Murgh Zafrani Do Pyaza

Serves 4

• Chicken,cut into 1 inch pieces 800 grams
• Saffron (kesar) a pinch
• Almonds,roasted 25
• Sunflower seeds (charoli/chironji),roasted 1 teaspoon
• Poppy seeds (khuskhus/posto),roasted 1 tablespoon
• Oil 1/2 cup
• Onion ,sliced 2 medium
• Ginger paste 3 teaspoons
• Garlic paste 1 teaspoon
• Red chilli powder 3 teaspoon
• Turmeric powder 1 teaspoon
• Salt to taste
• Yogurt 1 cup
• Chicken stock 3 cups
• Garam masala powder 1/2 teaspoon

1. Grind almonds, sunflower seeds and poppy seeds together. Heat oil in a pan and sauté onions till golden. Add ginger paste, garlic paste and sauté for two minutes.
2. Add red chilli powder and turmeric powder. Add chicken pieces and sauté for five minutes. 
3. Sprinkle a little water at intervals so that the masala does not burn. Add salt. Add yogurt and cook further for a minute. 
4. Add ground almond mixture and cook for five minutes stirring continuously. Add three cups of chicken stock and bring to a boil. 
5. Once the mixture boils, reduce heat, cover and simmer for twenty minutes. 
6. Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat. 

Serve with paranthas.