Tandoori Murgh Chicken Baked in Yogurt Sauce

Ingredients

• 1 teaspoon saffron threads
• 3 tablespoons heated milk
• 8 to 10 pieces of chicken (thighs and drumsticks)
• 1/2 cup fresh lemon juice
• 2 teaspoons coriander seeds
• 1-inch pieces fresh ginger root, scrapped and coarsely chopped
• 1 cup whole milk yogurt (D’Sousa uses the Stonyfield brand)
• 1/4 teaspoon cayenne pepper
• 2 tablespoons ghee (clarified butter) or canola oil
• 1 teaspoon cumin seeds
• 4 teaspoons salt
• 2 cloves of garlic, coarsely chopped

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