1- inch ginger 2 green chillies 2 cloves garlic, peeled 2 tablespoon curd ½ teaspoon salt 1 teaspoon garammasala Pinch of saffron 4 chicken thighs with bones left in (Ask butcher to lightly pound meat to flatten and arrange into the lollipop shape you typically see in restaurants ) Method
1, Grind together ginger, chillies and garlic. Mix in curd, salt, garammasala and saffron to prepare marinade. Marinate chicken piece in this mixture for 1-3 hours ( or overnight, if you prefers ).
2, Place pieces in single layer in large non-stick pan, pouring any excess marinade over. On medium heat, cover and cook for 15 minutes, then simmer uncovered till dry- but not let the pieces brown. Serve hot with rotis / rice.