Ingredients:

• 1 Chicken
• 3/4 kg Curd
• 1/2 kg boneless Chicken (finely chopped)
• 1/2 kg lapsi (broken wheat)
• 1 bunch fresh Coriander leaves
• 1 bunch Mint leaves
• 4 tbsp – Ginger Garlic paste
• Turmeric powder, Dhania powder according to taste
• 3 to 4 green chilies (chopped)

Method:

1. Wash the lapsi and soak for a while.
2. In a large vessel, mix the chopped chicken, 1/2 kg of curd, 2 tbsp of ginger garlic paste, 1/2 bunch of fresh coriander leaves, 1/2 bunch of mint leaves and the soaked lapsi (with excess water)
3. Mix well
4. In a pressure cooker cook this mixture on high flame for 2 whistles
5. Cool completely and blend this mixture
6. In a separate kadai, mix the meat of the whole chicken and the remaining ingredients and salt to taste
7. Marinate for 1/2 an hour
8. In a kadai add oil and add the marinated chicken and cook till done
9. Once the chicken is cooked, add the cooked, blended lapsi (with chicken) and simmer on low flame for 1/2 an hour
10. To garnish
11. Cut lemon wedges, juliennes of ginger, chopped green chilies, fresh mint leaves and fried onion birresta
12. Serve hot.

Recipe courtesy of Anita Raheja