Ingredients:
Chicken – 1 kg, one whole
White Bread without Crust – 4 slices
Milk – 1/2 cup
Ghee – 2 tblsp
Onion – 1, medium, chopped
Eggs – 2, hard-boiled, chopped
Salt – 1/2 tsp
For the Masala:
Poppy Seeds – 6 tblsp
Dried Melon Seeds – 150 gms
Almonds – 50 gms, blanched
Green Cardamoms – 8
Nutmeg – 1
Cloves – 9
Ghee – 1/2 cup
Salt – 2 tsp
Curd – 1 1/4 cup
Saffron Strands – 1/4 tsp, dissolved in warm milk
Kewra Essence – 2 drops
Method:
1. Wash the chicken and clean the insides.
2. Soak the bread in milk.
3. Heat 2 tblsp of ghee in a pan and fry the onion till light brown.
4. Squeeze out the bread and mix with onion, eggs and salt.
5. Stuff the chicken with this mixture.
6. Keep aside.
7. Soak the poppy seeds and dried melon seeds separately in water for 3 hours.
8. Drain and grind with almonds, cardamom, nutmeg and cloves to a very fine paste.
9. Keep aside.
10. Heat 1/2 cup of ghee in a large pan and fry the chicken on all sides without browning it.
11. Add the melon paste, curd and salt.
12. Cover and cook on low heat for 60 minutes till chicken is tender.
13. Add the saffron strands and kewra essence.
14. Serve.
