Ingredients:
* 1 KG DRUMSTICKS
* 1/2 CUP YOGURT
* FEW THREADS SAFFRON
* PIECE OF GINGERROOT, grated
* 2 ONIONS, chopped
* 2 RED CHILIES, chopped
* 1 TSP GARAM MASALA
* 50 GRAM RAISINS
* 50 GRAM CASHEW NUTS
* 4 EGGS, hard boiled and peeled
Ingredients:
* 1 KG DRUMSTICKS
* 1/2 CUP YOGURT
* FEW THREADS SAFFRON
* PIECE OF GINGERROOT, grated
* 2 ONIONS, chopped
* 2 RED CHILIES, chopped
* 1 TSP GARAM MASALA
* 50 GRAM RAISINS
* 50 GRAM CASHEW NUTS
* 4 EGGS, hard boiled and peeled
Method:
Stir fry the cloves, turmeric, coriander, and cumin seeds and puree them together with 1 onion, sugar, 1 cup of water, nutmeg and ginger. Sprinkle the chicken with salt and pepper to taste and poor the spice mixture on top. Make sure all chicken parts are covered. Bring to the boil and simmer for half an hour. Even better is to prepare in the morning and reheat just before dinner, which will intensify the flavor. Deep fry the remaining onion and sprinkle on top just before serving.
Mix the yogurt with the saffron, ginger and pepper and salt to taste and marinate the chicken one hour. Fry the onions and the chilies 15 minutes on very low heat, add the garam masala and fry 5 minutes more. Add the chicken and fry on high heat for five minutes, stir well. Add half a cup of water, close the pan and simmer for 20 minutes. In a separate pan, fry the boiled eggs for 5 minutes until golden brown. Put the chicken in a bowl and arrange the eggs, raisins and cashew nuts on top.
Stir fry the cloves, turmeric, coriander, and cumin seeds and puree them together with 1 onion, sugar, 1 cup of water, nutmeg and ginger. Sprinkle the chicken with salt and pepper to taste and poor the spice mixture on top. Make sure all chicken parts are covered. Bring to the boil and simmer for half an hour. Even better is to prepare in the morning and reheat just before dinner, which will intensify the flavor. Deep fry the remaining onion and sprinkle on top just before serving.
Mix the yogurt with the saffron, ginger and pepper and salt to taste and marinate the chicken one hour. Fry the onions and the chilies 15 minutes on very low heat, add the garam masala and fry 5 minutes more. Add the chicken and fry on high heat for five minutes, stir well. Add half a cup of water, close the pan and simmer for 20 minutes. In a separate pan, fry the boiled eggs for 5 minutes until golden brown. Put the chicken in a bowl and arrange the eggs, raisins and cashew nuts on top.
