1 kg whole chicken
For the marinade
2.5 cm ginger piece
8-10 garlic cloves
6 tbsp lemon juice
1 tsp salt
½ tsp white pepper powder
For the gravy
3 medium onions-thinly sliced
2 cups yogurt
4 tbsp oil
a pinch of saffron diluted in warm water
For the marinade, make a paste of the ginger and the garlic.
Use a sharp knife to make deep slits into the chicken.
Marinate the chicken with the garlic paste and the remaining
of the marinade ingredients. Keep aside for 2 hours.
For the gravy, heat oil in a frying pan; add the onions and
fry until they turn dark brown. Drain the excess oil and keep
aside to cool. Once cool, grind the onions with the almonds
and the yogurt and make it into a smooth paste.
Rub this paste into the chicken and transfer to a kadahi.
Cover and cook until tender, turning occasionally to cook
Before serving, pour the liquid saffron over the chicken.
Serve on a bed of rice, garnished with almonds.