Recipe Cook Time
Grind all the ingredients from cumin seeds to the cinnamon to a fine paste.
Extract the milk from the soaked coconut and set aside.
Heat the saffron for 2 seconds, crush it, and then soak in hot milk.
Heat oil and fry the onions till it is golden-brown.
Add the ginger-garlic paste and fry for a couple of minutes.
Add the ground paste and bay leaves. Let it simmer for 5 minutes.
Add the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat.
When the chicken is almost cooked, add the coconut milk, green chillies, coriander leaves and yogurt.
Cook till the chicken is tender. Add the cream and saffron and simmer for 2 minutes.