Indian yogurt stew Saffron Recipe
ingredients :
- Chicken wiped = 1 pound (about 1.5 pounds)
- Yogurt bag with water = 1 kg
- Fried onion = 2 soup spoon
- Coriander = 250 g
- Cumin Semi-Dip = 1/2 spoon
- Garlic = 3 to 4 feathers
- Saffron levigated = 1 teaspoon
- Oil = 100 grams
- Salt and pepper = to the required amount
Instruction :
Chicken after washing and scalding, with a glass of water and fried onions, with gentle heat. We clean the coriander, we sip it and grind it thoroughly. Sliced garlic with coriander in a low-fat oil and pour it in a chicken dish. Add the cumin and soluble the saffron in a little boiling water. Half it in a chicken. Add enough salt and pepper to keep it in water for about 2 to 3 teaspoons. We remove the chicken from the dish, cool down the dough, we cut it and weave it out of the coarse bones. Stir the chicken again in the dish; heat it thoroughly mix the yogurt with the rest of the saffron and the little one, and then thoroughly smooth it, and pour it into the chicken dish.
You should be careful that the sturge is not spilled after we have shed our yogurt; it is enough to just make the yogurt hot; otherwise, it is yogurt that takes place due to boiling, and the stew will not be thrown out as desired. If the chicken is not cooked with the amount of water listed, add a little water. We can make this stew with meat; then 500 g of bone-free meat is enough. Of course, meat needs more water to cook.
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