PREPARATION

1. Take a pan, add 50 grams gram flour and fry roast until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. In a bowl, add 1/2 teaspoon saffron, 50 milliliters hot water and mix it well.

4. Soak for 30 minutes.

5. In a another bowl, add 50 grams cashews, 1 tablespoon melon seeds, 1 tablespoon poppy seeds, 150 milliliters water and soak for 1 hour.

6. Transfer this into a blender and blend it into a paste.

7. In a mixing bowl, add 250 grams hung curd, 60 grams onion paste, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chili paste, 1 tablespoon biryani masala, 1 teaspoon paprika, 1/4 teaspoon kewra essence, 1 teaspoon rose water, 2 tablespoons saffron water, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1/4 teaspoon nutmeg powder, 1/4 teaspoon cardamom powder, 1/4 teaspoon pounded cloves and mix it well.

8. Add the roasted gram flour and mix it well.

9. Then, add 1.2 kilograms chicken and mix it well.

10. Marinate for 1 hour.

11. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

12. Drain it on an absorbent paper and keep aside.

13. Heat 50 milliliters ghee in a heavy skillet, add 1 teaspoon black cumin, 1 bay leaf, 4 pods cloves, 4 pods green cardamom and stir well.

14. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

15. Add 1 tablespoon ginger paste, 1 tablespoon garlic paste and stir well.

16. Now, add the reserved marinade mixture and mix it well.

17. Add the blended paste in it and mix it well.

18. Cook for 5 - 7 minutes on medium heat.

19. Add 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon garam masala, 1/2 teaspoon salt and mix it well.

20. Then, add 2 tablespoons saffron water and mix it well.

21. Cook for 5 - 7 minutes on medium heat.

22. Now, add the fried chicken and mix it well.

23. Cook for another 3 - 5 minutes on medium heat.

24. Remove it from heat.

25. Garnish with coriander.

26. Serve hot.