PREPARATION

1. In a mixing bowl, add 500 grams chicken, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic paste, 1/2 tablespoon ginger paste and mix it well.
2. Marinate for 15 minutes.
3. In a another mixing bowl, add 140 grams hung curd, 115 grams fresh cream, 25 grams almond paste, 1 teaspoon green chili, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 1/4 teaspoon white pepper, 1/2 teaspoon salt, 1 tablespoon coriander powder, 1 tablespoon corn flour and mix it well.
4. Then, add the marinated chicken and mix it well.
5. Place a charcoal on it and add some ghee.
6. Cover it with lid and cover for 3 - 4 minutes.
7. Open the lid and remove the charcoal.
8. Soak skewers in water for 30 minutes.
9. Skewer the chicken.
10. Heat some ghee in a grill pan and cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.
11. Remove it from heat and keep aside.
12. In a bowl, add 30 milliliters milk, 1/2 teaspoon saffron and mix it well.
13. Rest for 30 minutes.
14. Heat 3 tablespoons ghee in a heavy skillet, add 3 pods green cardamom, 2 bay leaf and stir well.
15. Then, add 200 grams onion paste and fry until it turns golden brown in color.
16. Add 2 tablespoons water and mix it well.
17. Now, add 40 grams cashew paste, 50 grams almonds paste and mix it well.
18. Add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 1/2 teaspoon red chili and mix it well.
19. Then, add 200 milliliters water and mix it again.
20. Bring it to a boil.
21. Add 1 teaspoon garlic Apte, 1/4 teaspoon black pepper, 1 teaspoon salt, 105 grams curd and mix it well.
22. Cook for 8 - 10 minutes on medium heat.
23. Now, add the cooked chicken in it and mix it well.
24. Add 150 milliliters water and mix it again.
25. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
26. Cook for 3 - 5 minutes on medium heat.
27. Then, add 1 tablespoon honey, soaked saffron milk and mix it well.
28. Add 1 tablespoon coriander and mix it well.
29. Now, add 3 tablespoons fresh cream and mix it again.
30. Cook for another 5 - 7 minutes on medium heat.
31. Remove it from heat.
32. Garnish with coriander.
33. Serve hot.