Soak the saffron strands in ¼ cup of water for about ½ hour or till it releases a beautiful colour.

Ask your butcher to cut the chicken in large pieces (basically quarters of chicken), so that you have 2 leg- thigh pieces and two breast pieces with the wings. The balance you can use it up for a curry or for making stock.

Prick the chicken pieces with a fork in several places and then marinate with all the ingredients except ghee. Keep it for 6 hours or more. If you are keeping in the refrigerator, remember to bring it to room temperature before cooking.

In a frying pan, add ghee and when it heats, add the chicken pieces after shaking off most of the marination.

Over high heat, fry the chicken to give some colour and seal the moisture inside.

Once you have browned it a bit, add the rest of the marinated juices and turn the heat to medium.

Then from medium to low heat, let the chicken cook. First cover it for 5 – 7 minutes and then you will notice the chicken releasing a lot of water.

Remove the cover and slowly cook the chicken on low to medium flame.

Do not add any water and let the chicken cook in its own juices. If you feel that the spices are drying up, only then sprinkle some warm water and cover and cook.

It requires some patience and a watchful eye so that the spices don’t stick to the bottom of the pan.

Check the seasoning and add more if required.

The gravy will slowly change colour from a bright yellow to a dark brown.

In about 25 to 30 minutes (sometimes more depending on the size of the chicken pieces), the chicken should be cooked.

Finally add a bit of kewra water. You can leave this out if you do not like the fragrance of kewra water. Increase or decrease the heat depending upon the consistency of the gravy that you desire.

Serve with some naan or hot rice.