Murgh Wajid Ali

Murgh Wajid Ali

chicken breast
khoya
chopped ginger
chopped coriander
chopped green chili
chopped almonds
chopped cashew nuts
chopped pista
saffron
ginger garlic paste
turmeric powder
golden fried onion
yoghurt
yellow chili powder
garam masala powder
cumin powder
kewra water
salt
pepper
180 gms
50 gms
5 gms
5 gms
5 gms
10 gms
10 gms
10 gms
1/2 pinch
5 gms
2 gms
30 gms
50 gms
2 gms
5 gms
2 gms
1 tsp
to taste
to taste

Instructions

1. Wash the chicken breast, and make a small pocket with a sharp knife. Marinate the chicken with salt, ginger garlic paste, turmeric, and yellow chili powder. Make a mixture of khoya, all the chopped dry nuts, ginger, coriander, and chili, and stuff it inside the chicken breast, while giving it a cylindrical shape.

2. Sear the chicken on a pan, and finish with gentle heat. Make a paste from the onions and cashews, along with yoghurt. Temper this mixture with ginger garlic paste and kewra water, and cook until oil oozes out of it. Season it, and finish with cumin powder and garam masala. Serve it hot, on top of the stuffed chicken. Season with saffron.