Add saffron strands in 2 tbsp of warm water in a small bowl for infusion. Set aside.
In a spacious mixing bowl, blend yogurt, ginger-garlic paste, ground cumin, ground coriander, ground turmeric, red chili powder, and salt to form a marinade.
Coat the chicken pieces with the marinade thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Over medium heat, warm cooking oil or ghee in a sturdy pan. Sauté chopped onion until it achieves a golden brown hue.
Add green cardamom pods, cinnamon stick, and cloves to the pan. Sauté for another minute to release their aromatic essences.
Place the marinated chicken, along with its marinade, into the pan. Stir intermittently and cook on medium-high heat for about 10 minutes.
Lower the heat, cover the pan, and allow the chicken to simmer for roughly 20-25 minutes, or until it reaches tenderness and thorough cooking. Stir occasionally to prevent sticking.
As the chicken simmers, incorporate the soaked saffron, including the soaking water, into the pan. Gently mix to distribute the saffron’s colour and aroma.
After cooking the chicken, assess seasoning and adjust salt and spice levels if necessary.
Adorn the Chicken Zafrani with chopped cilantro leaves.
Present the hot Chicken Zafrani alongside naan, rice, or your chosen bread.