Ingredients 400 gm chicken-boneless, cut into cubes, pricked 1 ½ tsp salt 1 tsp green chilli paste 1 tsp ginger paste ¼ cup hung yoghurt 1 tbsp clarified butter 10 almonds-roasted 1 tbsp melon seeds-roasted, soaked 1 tbsp thandai/Sardai mixture, soaked in water for 2-3 hours ¼ tsp black pepper powder Garnish 1 tbsp green cardamom powder almonds-sliver a few rose petals Method Mix chicken, salt, green chilli paste, ginger paste and yoghurt. Marinate and refrigerated for 2 hours. Soak and grind the almonds and the melon seeds together into a paste, put aside. Grind the thandai mixture to a paste, strain and add enough water to make 1 ½ cups liquid. Add almond mixture to the thandai mixture and keep aside. Place the ghee in a dish and cook covered at HIGH for 1 minute. Lift the chicken out of the marinade and mix into the ghee. Cook covered at HIGH for 5 minutes, stirring once. Mix in the rest of the marinade, black pepper and 1 tbsp of the thandai mixture. Cover and cook at HIGH for 5 minutes. Mix in the rest of the thandai mixture, check seasoning, cover and cook at 70% for 10 minutes. Serve hot garnished with the cardamoms, almonds and rose petals.