Kampong chicken is used for better taste, but can be use other form of chicken. Cut the chicken into, sprinkle salt, sugar, turmeric & red chilli powder. Gently massage & apply a thin coat of the ingredients and marinate the chicken for 15 min.
Take lukewarm milk, soak the saffron for 15min. keep aside.

Make a thick paste with onion & green chilli paste, ginger & garlic paste, yogurt, cashew nuts & almond paste, tomato paste, onion barista, white pepper powder, red chilli powder, turmeric powder, salt to taste, sugar, special roast masala powder & ghee, stir all together and keep aside.

Switch on gas stove, take a pot, put oil & heat. Fry the chicken pieces both the sides until golden brown (5min) and keep aside.

Take another pot, add oil & heat, add ghee & wait to melt. Put the whole garam masala (green, cardamom, cinnamon, cloves & bay leaf.) into hot oil. Sauté the whole garam masala until nice aroma can smell. Add the paste and cook further on low gas flame. Add water, it will prevent from sticking at the bottom. Cover with a lid & cook for 10 min until oil is surfaced & nice aroma can smell.

Open the lid & add chicken pieces into the gravy, mix well with the gravy & cook for 5min, cover with a lid. Open the lid after 5min & add milk, saffron soaked milk & food colour, sprinkle khoya kheer (keep a small portion), sprinkle onion barista (keep a small portion), sprinkle roasted masala powder (keep a small portion), mix all the ingredients with a spatula, cover with a lid & cook for 15 min.

Open the lid and check the chicken tenderness, sprinkle rest of the roast masala powder, kewra jal, spread rest of the ghee.

The dish is ready to serve Garnish with khoya kheer, onion barista, resins & nuts it gives a royal look to the dish.

Enjoy the dish! Appreciate your likes & valuable comments. Please visit ‘CuisineGhar’YouTube channel for more mouth-watering recipes under one roof. Link: https:// YouTube.com/c/cuisineghar Recipe link: https://youtu.be/9moJWgrWOJ8