Mughlai Kebab Chicken

Ingredients:

• Chicken 1 kg whole
• Eggs 2 beaten
• Flour 2 tbsp heaped
• Bread crumbs 1 cup
• Milk ¼ cup
• Onion 1 sliced
• Ginger garlic paste 1 tbsp
• Green chilies 2
• Coriander leaves ½ cup
• All spice powder 1 ½ tsp
• Cumin powder 1 ½ tsp
• Nutmeg ¼ tsp
• Mace ¼ tsp
• Salt 1 ½ tsp
• Red chili powder 1 tsp
• Yogurt 1 cup
• Blended Tomato 1
• Saffron essence ¼ tsp
• Powdered almonds 15
• Oil for frying
• Silver leaf as required
• Cream 2 tbsp
• Pistachio sliced for garnishing
• Salt 1 pinch
• Bread crumbs 2 tbsp

METHOD:

1. •  Blend together eggs, flour, 2 tbsp bread crumbs, milk and ½ tsp salt, prick the chicken well with fork.
2. •  Grind the onion, ginger garlic, green chilies and until it forms a smooth paste.
3. • In this paste add with all spices powder, cumin powder, nutmeg, mace, red chili powder and salt; apply it on the chicken both        inside and out. Let it marinate for about 2 hours.
4. •  Steam cook the chicken till tender about 20 minutes.
5. •  Mix together yogurt, tomato puree, saffron, a pinch of salt and apply it to the steamed chicken, keep it aside for 15 minutes.
6. •  Prepare egg batter by making eggs with flour. Add in some breadcrumbs too. Apply this mixture to the chicken.
7. •  Then coat it with breadcrumbs.
8. •  Deep fry this until chicken is light golden on low flame.
9. •  In the left over curd and tomato puree mixture add cream and powdered almonds. Leave this on the stove until it thickens and    serve this on the side.
10. •  Once the chicken is done, remove it off the stove and cover it with silver leaf and garnish it with pistachios.