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1. De-skin one whole Cornish hen, wash and set aside.
2. Grind all ingredients from cardamom to cilantro to a fine paste. Smear the masala paste and yogurt on the chicken and marinate for one hour.
3. Grind the onion, ginger, garlic and green chilies to a fine paste. Heat, crush and soak saffron in the hot milk. Soak almond in milk, remove skin and grind to a paste.
4. Heat oil and fry the masala paste from Step 3. Add the marinated chicken and fry till light brown, stirring occasionally. Add salt and one cup of warm water. Cover with a tight lid and cook on slow fire till tender and dry.
5. Add the saffron and almond paste and cook for about five minutes. Remove from fire and serve hot with rice or parathas.
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