Chicken rezala

Instructions

1. Soak the saffron in 2 tablespoons of lukewarm water for 10 minutes.
2. Slice the onions and fry them in the oil until golden, about 10 minutes.
3. Add the ginger, garlic, cinnamon and cardamom. Cook for 2 minutes.
4. Stir in the chicken and sear for 5 minutes over medium-high heat.
5. Mix in the yogurt off the heat, then return to low heat with the salt and white pepper.
6. Add the potatoes, peeled and cut into quarters, then pour in the coconut milk. Cover and simmer for 25 minutes.
7. Add the saffron water and garam masala towards the end of cooking. Simmer for another 5 minutes.
8. Check that the potatoes are tender and serve with the basmati rice.