A friend of mine, who was born in India, gave me this recipe as I had it once at her place, and loved it.
Usually food made by someone else tastes better for some reason, but this was delicious made by both of us. She uses ghee where I use oil; I used apricot pieces while she used whole dried apricots, and that was really the only difference between the two dishes.
You can of course, adjust the hotness of the dish by adding more chillies.
Ingredients 1 tbsp oil or ghee
½ tsp ginger
1 green chilli, seeded and sliced
1 clove garlic, crushed
1 large onion, sliced finely
Bit of cardamom
Small piece of cinnamon stick
550 g chicken thighs
1 small tomato, chopped
¼ tsp saffron threads
About 8 dried apricots, halved, or pieces
Cook the saffron threads in a dry pan for a few minutes, taking care not to burn them.
Put them in a bowl and crush them with the back of a spoon. Add 1 tbsp boiling water and dissolve the saffron in it.
Heat the oil and cook the onions for a few minutes. Add the chilli, garlic, and ginger, and then the cardamom and cinnamon.
Cook, stirring until the onion is starting to brown.
Add the chicken pieces and cook mixing them well, until the colour changes.
Stir in the tomato, a bit of salt, and ¼ cup of hot water.
Cover and simmer over a low heat for about 30 minutes. Check the pan after about 20 minutes as I needed to add more water as it was starting to stick and the liquid had evaporated.
Add the saffron and the apricots to the pan.
Cover and cook another 5 minutes or so, once again taking care that it does not boil dry.
Serve over rice, or as I did, over a boiled potato.