Ingredients

• 3/4 kg - chicken cut into small pieces
• 2 medium onions
• 1 cup - milk
• 2 tbsp - chopped fresh ginger root
• 2 tbsp - Punjabi garam masala
• 6 tbsp - butter or cooking oil
• 1 tbsp - ground turmeric
• 2 to 3 - fresh green red peppers chopped into small pieces
• 1 cup - fresh plain yoghurt
• 1/4 cup - almonds, ground with a few saffron strands and soaked in 2 tbsp of warm milk
• 1/4 cup - walnuts, grounded
• 1/2 tbsp - coriander
• 1/2 tbsp - mint leaves
• salt to taste

How to Make Chicken Dilruba

• Put the onions and ginger in a blender or food processor and process into a smooth paste.
• Heat the butter or oil in a deep vessel (alternatively pressure cooker) and gently brown the onion-ginger mixture, stirring often.
• Add the chicken and yoghurt
• Combine well and cook over medium heat until the mixture becomes nearly dry and the chicken begins to change colour to brown.
• Grind the almonds, walnuts until fine powder is prepared.
• Mix with milk and then add the mixture to chicken along with garam masala, turmeric, chilli peppers and salt.
• Cook over medium heat, stirring often, until the chicken is very tender and sauce is very thick (about 10-15 minutes).
• Stir in the saffron/milk mixture and cook 1-2 minutes longer.
• Finally garnish with coriander and mint leaves.
• Serve Chicken Dilruba with Roti, Naan or Paratha.