Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This chicken dish, combining nuts and saffron, is delicately flavoured with a creamy sauce. To make the spices more aromatic, it is best to dry-roast them as suggested in the recipe, rather than use ready-ground ones.


  • 1.5 kg (3 lb 5 oz) chicken or chicken pieces
  • 6<


If using a whole chicken, cut it into eight pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut down either side of the backbone and remove the backbone. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Remove the skin from the chicken and cut the flesh off the bones. Cut the chicken into bite-sized pieces. (You can re