Ingredients:

• Chicken – 750 g
• Egg – 2
• Onion – 1, medium-sized, finely chopped
• Tomato – 1 small, chopped
• Chilli powder – to taste
• Coriander powder – equal amount as chilli powder
• Garam Masala powder – 1/2 tsp
• Chicken tandoori masala – 1 tsp
• Turmeric powder – a pinch
• Fenugreek seeds – a few, roast them on a tawa and coarse grind
• Vinegar – 3 tsp
• Ginger paste – a little
• Salt – to taste
• Oil – 2 tsp
• Optional
• Kewra essence – a few drops
• Coriander leaves – to taste

Method:

1. Add salt and 1 tsp vinegar to the chicken. Keep for 10-15 min
2. In a pressure cooker, heat water and add chicken, 2 tsp vinegar, turmeric powder, some chilli powder and coriander powder and boil for 3 whistles.
3. Let the steam escape and allow it to cool.
4. Peel the boiled chicken from the bones and mince in a mixer. Preserve the stock.
5. Fry ginger, onion and tomato.
6. Add minced chicken, some more chilli powder, coriander powder, garam masala and chicken masala. Fry till the oil seperates
7. Add the stock in in small quantities Stir and let it boil till you get a gravy-like consistency.
8. Then, add the egg yolk and mash it. Boil some more till a thick consistency is formed.
9. Garnish with fenugreek powder.
10. Add some coriander and a few drops of kewra essence.
11. Decorate with egg-white cut into rings or threads and serve hot with rice/roti.

Recipe courtesy of Ankur