Step 1

Heat about 4 - 5 tbs water. Put saffron in a small jar, add in the water, cover and let it sit for 10 minutes.

Step 2

Put the chicken in a bowl, and add 2 tbs lemon juice, salt and pepper. Mix it in and let it stand.

Step 3

Wash and pat dry the mushrooms, slice them and keep aside.

Step 4

Heat half of the butter and oil and fry the onions in. Once the onions begin to brown, add in the chicken reserving any lemon juice in the bowl in which it was marinated.

Step 5

Add in the turmeric and mix and let it cook until chicken is golden on all sides. Now add in 2- 3 tbs of the liquid saffron, the reserved lemon juice and the stock/ water.

Step 6

Bring to a boil, cover and cook for 30 minutes on low heat.

Step 7

Take the remaining butter and oil in a wide pan and saute mushrooms in it.

Step 8

Cook the mushroom in batches.. there should be absolutely no water coming out of the mushrooms. Take care to not over cook them however. The idea is to have super crunchy sauteed mushrooms.

Step 9

Once the chicken is done and the gravy looks thick, add in the sauteed mushrooms, the remaining liquid saffron, the remaining lemon juice. Stir to coat the chicken and now add the puree. Mix everything and let it all cook for another 10 minutes. Serve with a saffron rice.