Instructions: Rub chicken with marinade and set aside for 30 minutes.

Lightly toast the saffron strands in a dry pan for a minute, taking care not to burn them.

Place on a saucer and crush with the back of a spoon, and dissolve in a tablespoon of hot water.

Scrape excess marinade from chicken and reserve.

In a large frying pan heat the ghee and oil and fry the chicken until lightly browned. Stir together remaining marinade, tomato puree, sugar and dissolved saffron. Pour over the chicken. Scatter shredded ginger into the pan, cover and simmer until chicken is tender. Stir in cream and heat gently. Sprinkle with chopped coriander leaves before serving and Saffron Pilau.

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