Ingredients:

• 400 g – boneless Chicken (cut into cubes, pricked)
• 1.5 tsp – salt
• 1 tsp – Green chilli paste
• 1 tsp – Ginger paste
• 1/2 cup – hung yogurt
• 1 tbsp – clarified Butter
• 10 – Almonds (roasted)
• 1 tbsp – melon seeds (roasted)
• 1 tbsp – thandai/sardai mixture (soaked in water for 2-3 hours)
• 1/2 tsp – black pepper powder
• For garnishing: 1 tbsp – green Cardamom powder
• Almonds slivers
• a few rose petals

Method:

1. Mix chicken with salt, green chilli paste, ginger paste and yogurt.
2. Marinate and keep in the refrigerator for 2 hours.
3. Soak and grind the almonds and melon seeds into a paste and keep aside.
4. Grind the thandai mixture to a paste, strain and add enough water to prepare 1.5 cups of liquid.
5. Add the almond-melon seed paste to the thandai mixture and keep aside.
6. Put clarified butter in a dish, cover and cook at high for 1 min.
7. Lift the chicken from the marinade, mix it with the clarified butter, cover and cook at HIGH for 5 minutes, stirring once.
8. Mix the rest of the marinade with black pepper powder and 1 tbsp of the almond-melon-thandai mixture.
9. Cover and cook at high for 5 minutes.
10. Mix the rest of the almond-melon-thandai mixture, check seasoning, cover and cook at 70% for 10 minutes.
11. Garnish with cardamoms, almond slivers and rose petals.
12. Serve hot.

Recipe courtesy of Nuruddin Abdulla