3 chicken drumsticks 1 teaspoon saffron threads 2 tablespoons hot water 2 tablespoons oil to fry 1 onion, chopped 3 cloves garlic, chopped 1 piece (1 inch size) fresh ginger, chopped 2 green chiles, seeded and sliced 1 teaspoon ground cardamom 1 teaspoon cumin 1/2 teaspoon ground turmeric 1 cup boiling water 1 tablespoon cornflour 1/2 teaspoon salt, to taste
Fry the saffron threads in a dry frying pan over low heat for 1-2 minutes.
Transfer to a small bowl, add the 2 tablespoons hot water and set aside.
Heat the oil in a pan over medium heat. Add the onion, garlic, ginger and chili. Fry until very soft.
Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes.
Remove the chicken and keep warm. Stir the cornflour in a little bit of hot water and add this mixture to the pan. Boil for 1 minute until the gravy becomes thicker. Serve with rice and best friends.
353 calories, 21 grams fat, 17 grams carbohydrates, 24 grams proteinper serving. This recipe is low in carbs.
I was looking for a recipe to use saffron that I had received as a gift. This recipe sounded interesting. I have to say it was very good. It was different from what I normally would prepare. Even my 11 yr-old loved it. I know I always hate it when people rate a recipe based upon their own changes, but with this one I did double the recipe to add more chicken legs. I also used both chicken broth and water for the liquid. It's a very tasty recipe! Thank you!