Instructions: Mix together the marinade ingredients and pour over the chicken.

Reserve for an hour.

To make the stuffing cook the rice until soft.

Drain and mix with all the other ingredients.

Remove the chicken from the marinade and stuff with the prepared mixture.

Reserve the marinade.

To make the sauce heat the oil in a pan.

Add the onions ginger and garlic pastes and fry until golden.

Add the whole spices and bay leaves then stir.

Fry until the oil separates from the sauce.

Then add the salt and the powdered spices.

Stir well.

Add the rest of the sauce ingredients and the reserved marinade.

Cook until the oil separates again.

Now put the chicken in a heavy bottomed pan and pour the sauce over.

Cover and cook until done (roughly 40 minutes depending on the size of your chicken) basting from time to time.

Soak the saffron in the cream for 10 minutes.

Pour the saffron cream over the chicken just before seeing and serve hot garnished with coriander leaves.

A Mughal speciality. Can be served with Tomato flavoured rice.

Serves 4

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