Ingredients

800 gms Chicken 

1 tsp Garlic paste 

5-6 Tomatoes (grated)

2 tsp Kewra essence 

1/2 cup Makhanas (roasted and crushed)

4 tsp Roasted poppy seeds (powdered)

1 cup milk 

4 tbsp Ghee 

1-1/2 tbsp Fresh Garam masala 

1 tbsp Ginger paste 

4 Onions (sliced)

1 tbsp desiccated coconut 

2 tbsp Rosewater 

12 -15 piece Almonds (blanched and crushed)

1 tsp Red chili powder 

500 gms cream 

Salt to taste 

For Garnishing 

Fresh rose petal

How to prepare

Cut chicken into pieces and wash them well. Put it in a pan and cover with milk. Add powdered fresh garam masala, ginger, and garlic. Cover and cook on low flame till chicken is tender and the milk has evaporated. 

In another pan, heat ghee, fry onions until golden in color. Remove cool and grind it to a fine paste. Add tomatoes, coconut, makhana powder, almonds, poppy seeds, red chili powder and salt to onion paste and cook again till the masala is done. 

Finally, add kewra essence, rose water, creamed and cooked chicken. Cover and simmer for five minutes. Garnish with rose petals and serve hot.

Serves

Eight persons

Preparation Time 

1-1/2 minutes