Marinate the chicken pieces in the ground paste and spice mix
Make a cup with aluminium foil and place it in the centre of the marinated chicken
Burn the coal pieces. In a small pan heat 1 tbsp clarified butter until smoking.
Place the lit coal pieces in in the foil cup,place the carom seeds on top and immediately pour the.hot clarified butter on it.Cover tightly with a lid or aluminium foil.Keep aside for 30 minutes.
Discard the coal and pour some of the clarified butter into the marinade.
Heat a pan on low flame.Add clarified butter into the pan.
Pour in the chicken along with the marinade and let cook on a low flame until the chicken is tender and soft. Add saffron milk cook for 5 minutes.
Add kewra water and stir through.Cook until desired consistency is reached.
Serve hot garnished with almond slivers and coriander.
Best eaten with Indian flatbread.
