Place the chicken in a bowl, add the ginger and garlic paste, yoghurt, chilli powder and saffron and leave to marinate for 4-5 hours. Pour the remaining ingredients in a mixing bowl and mix into a paste. Place the chicken in a pot with some oil and cook for 10 minutes. Stir in the paste with the chicken. Roll the dough in to a long sausage and place around the top of the pot. Place a metal dish on top of the pastry, place some hot coal on top of dish and cook for a further 5-10 minutes. Remove the coals and dish and serve with a chopped coriander, creme and almonds garnish.
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