Ingredients 500 g drumsticks cleaned and cut
A piece of ginger and a few garlic pods
1 green or dried chili
1 onion sliced thinly
1/2 cup yogurt
1/2 cup cream
1 tbsp olive oil
A few saffron strands
1/2 put of fresh coriander
Clean and wash chicken pieces and leave aside.
Cleaned and cut chicken pieces
Crush almonds, ginger and garlic.
You may have noticed that I have crushed the ginger with its skin on. It seems that the best taste and nutrients are found just under the skin and I was advised by a friend of mine not to peel it off
Add cream and yogurt and blend into a fine paste.
Almond, ginger garlic, yogurt and cream paste
Add saffron strands to marinade before mixing with the chicken pieces and leave to stand for 30 minutes.
Leave to stand for half an hour
Meanwhile, heat oil in your casserole, add onion and chili and fry until onion turns golden brown.
Fry onion until golden brown
Mix in chicken with the marinade, lower heat and leave to cook for 30 minutes.
Mix in with chicken and marinade and cook on low heat. Do not add water at this stage
When done, add salt to taste and sprinkle with finely sliced coriander leaves.