Items Required:

Chicken: 500gms
Garlic: 10gms
Cashew nut: 20gms
Milk: 3 cups
Pudina leaf: 3 petal
Ginger: 10gms
White onion: 100gms
Maida flour: 20gms
Coconut: 1
Green chili: 4
Pepper: 15gms
Salt for taste

Method of Preparation:

Remove the husk of onion and cut into small pieces. Fry the onion pieces in a pan with little oil. Grate the coconut. Roast cashew nut and cut into pieces. Grind ginger, garlic, green chili, salt softly and mix with the chicken pieces-and leave for about 4 hours. Grind the grated coconut with little water, and extract its milk in a vessel. Add maida flour with the milk. Keep a pan over the oven pouring some oil. Roast pieces of onion-and add the chicken pieces and fry well. Add maida flour, add the remaining milk and turn with a ladle and add the coconut milk, add the almond pieces. Add roasted onion, salt-finally add spearmint leaf and mix well and get down the vessel from the oven.

Items Required:

Hen Meat: 750gms
Garlic: 25gms
Gasagase: 20gms
Almond: 15
Oil: 50gms
Onion: 150gms
Green ginger: 10gms
Chili: 12gms
Turmeric: 1 spoon
Salt for taste
Method of Preparation:

Wash chicken pieces in clean water and cut into small pieces. Remove the husk of onion and cut into small pieces. Break the almond pod and pick the almond seed and pound it to powder. Pound and powder the poppy seed duly, roasting in pan. Grind onion, garlic, ginger together in a mortar.

Fry dry chili in a pan duly cutting into pieces with putting some drops of oil. Then add the grinded masala with this and boil. Then add pieces of chicken to this with turmeric powder and salt-and keep boiling pouring some water. Then add the almond powder, poppy powder and mix well. Serve hotly after due boiling.