* 1 x 1kg Chicken, cut into serving pieces; ''see here''
* 250ml Yogurt
* 2 Cinnamon sticks (abut 3cm long)
* 3 Split Cardamoms
* 4 Cloves
* 2 tablespoons powdered Cumin
* 2 Green chillies, slit
* pinch of Turmeric
* 1 teaspoon mixed Grated Ginger and Garlic
* 5 tablespoons of chopped Coriander leaves
* Salt and Black pepper, to taste
* 2 Onions, finely sliced
* 120ml mixed Oil and Ghee
* pinch of Saffron

===Method===
* 1. Add the Chicken to deep cooking pan and mix-in all the ingredients apart from the Onions, Ghee and Oil mixture and Saffron. Marinate the chicken for 1 hour of more.
* 2. Fry the Onions in the Ghee/Oil mix until golden Brown and crisp. Remove and set aside then pour the remaining oil into the pan with the Chicken.
* 3. Soak the Saffron in half a cup of hot water and allow to infuse before pouring onto the Chicken.
* 4. Mix well, cover and cook over a low heat for about 40 minutes, or until the Chicken is done. Add the Fried Onion, cook for a further 3 minutes and serve with Rice.

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