Serves 4-6 1 x 1.5 kg (3 lb.) roasting chicken 3 tablespoons margarine I large onion, finely chopped 3 closes garlic, finely chopped 11/2 teaspoons finely grated fresh ginger 3 fresh red chilies, seeded and sliced 1/4 teaspoon saffron strands 1/2 teaspoon ground cardamom 11/2 teaspoons salt

Cut chicken into small serving pieces, dividing breast into quarters, separating thigh from drumstick and disjointing wings. Heat margarine in a heavy saucepan and gently fry onion garlic, ginger and chilies until onion is soft and starts to turn golden. Stir frequently. Pound saffron with mortar and pestle and dissolve in a tablespoon of very hot water. Add to pan with cardamom and stir well, then add chicken. Increase heat and turn chicken pieces for 4 or 5 minutes until each piece of chicken is golden and coated with the saffron mixture. Add salt, cover and cook over moderate heat for 10 minutes or until chicken is tender. Uncover pan and continue cooking until almost all the liquid evaporates. Especially suitable for serving with parathas or rice.