In a small bowl add saffron and 2 tbsp of warm water and allow it to form colour.
Heat oil pan and add shajeera, cinnamon, star anise, then add onions. Saute for two minutes.
Next add ginger garlic paste and saute for a minute.
Add chilli powder, coriander powder, fennel powder, pepper powder, mix and then add chicken and saute for a minute. Add 1/2 cup of water and half the quantity of salt , cook for 5 minutes
Add orange zest, saffron mixture mix and simmer for another 3 minutes.
Mix yoghurt with all purpose flour. Add 1 laddle of the simmering soup into yoghurt bowl and mix it. Now slowly mix the yoghurt mixture into the hot soup.
Add remaining quantity of salt, stir the mixture and simmer for another 6 minutes.
Remove from heat and serve with rice
