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1 kg chicken, cut into pieces

75 gms khoya

1 tbsp almond paste

1 cup fresh curd

1 tbsp fresh cream

1/4 tsp kewra essence

3 tbsp ghee

Salt to taste

1 tbsp fresh coriander,chopped

Masala :ground to paste

2 medium tomatoes, chopped

2 onions,chopped

1" piece of ginger

4 cloves garlic

1 tsp coriander seeds,toasted

1 tsp cumin seeds,toasted

1/2 tsp turmeric powder

1 tsp red chilli powder


Heat ghee and add cardamoms, peppercorns, bay leaves and cinnamon sticks then add the ground masala. Cook till golden brown.

Add the chicken pieces,add salt to taste and stir fry till the chicken has been browned.

Add 2 cups of water and cook till the chicken is tender.

Now, add the curd, khoya and almond paste and cook till the gravy is creamy.

Sprinkle a few drops of kewra essence and dercorate with beaten curd and garnish with coriander leaves before serving.

                                                         Vandana Dubey's Recipe Site.