In the first step, we have to prepare the ingredients for cooking, start with chicken and chop it into small parts. Then peel the onions and chop them into strings, wash the carrots well, peel them, cut them into smaller pieces, and wash and chop the bell pepper.
1 medium chopped chicken, 2 carrots, 2 medium onions, 1 bell pepper
Now, this is when preparing saffron, take a cup and a few pieces of ice, and try to brew saffron with ice. When you place saffron at room temperature near the ice, you will see the ice melt and the saffron brew. This method is much more efficient than brewing saffron with boiling water.
½ teaspoon saffron
Take a frying pan and pour some oil in it and then put it on medium heat. Add a teaspoon of black pepper, teaspoon of salt to the pan and stir for a minute to mix well.Now add 3 tablespoons of the tomato paste and stir, then add the water and let the water boil and continue to boil for a few minutes, then turn off the heat and set the pan aside.
1 tbsp Black pepper, Edible Oil, 1 teaspoon salt, 1 cup water
Now roll the chicken pieces in salt and black pepper, then take a large frying pan, pour a little oil, and put it on a gentle heat. Pour some batter and chicken pieces into the pan, and after a few minutes, pour the saffron solution on the chicken pieces to color.
1 tbsp Turmeric, 3 tbsp tomato paste
Fry the chicken for 7 minutes until it turns golden brown, and then turn it upside down until the other side is also browned.After the chicken pieces are fried, take them out of the pan and put them on a plate. Put the onion, bell pepper, and carrot in the pan, and fry them. Then add the chicken to the roasted vegetables, pour the tomato paste mixture over it, and wait for the saffron sauce to boil, then reduce the heat and place the pan on it.Let all ingredients cook on low heat for 40 to 45 minutes, and then your saffron sauce is ready to use.