Soak saffron in a tsp of water for about 15 minutes to release beautiful colour.

Wash and pat dry the chicken. Of not leg piece, use qorma cut. Do not cut it too small or else u will lose the texture.

Marinate the chicken with all the ingredients except ghee. Refrigerate overnight or if making for dinner, marinate in the morning and refrigerate.

Take the chicken out of the fridge before cooking. Cook once the chicken reaches room temperature.

Heat ghee in a non stick pan, shake most of the marinationfrom the chicken pieces and fry till it is brown from all sides.

Once browned, add the marination mixture and bring the heat to medium-low.

Close the lid and let the chicken cook for 7-10 minutes. You will notice the chicken releasing a lot of water.

Remove the cover and slowly cook the chicken in a medium flame.

Do not add water, let the chicken cook in it's own juices. Needs to be checked in between.

The gravy will turn from bright yellow to dark brown. Once the chicken is tender, bring the flame to high and cook the gravy till consistent.

Serve Chicken chaap with bread of your choice