Ingredients

• 400 g - boneless chicken (cut into cubes, pricked)
• 1.5 tsp - salt
• 1 tsp - green chilli paste
• 1 tsp - ginger paste
• 1/2 cup - hung yogurt
• 1 tbsp - clarified butter
• 10 - almonds (roasted)
• 1 tbsp - melon seeds (roasted)
• 1 tbsp - thandai/sardai mixture (soaked in water for 2-3 hours)
• 1/2 tsp - black pepper powder
• For garnishing: 1 tbsp - green cardamom powder
• almonds slivers
• a few rose petals

How to Make Murg Gulbahar

• Mix chicken with salt, green chilli paste, ginger paste and yogurt.
• Marinate and keep in the refrigerator for 2 hours.
• Soak and grind the almonds and melon seeds into a paste and keep aside.
• Grind the thandai mixture to a paste, strain and add enough water to prepare 1.5 cups of liquid.
• Add the almond-melon seed paste to the thandai mixture and keep aside.
• Put clarified butter in a dish, cover and cook at high for 1 min.
• Lift the chicken from the marinade, mix it with the clarified butter, cover and cook at HIGH for 5 minutes, stirring once.
• Mix the rest of the marinade with black pepper powder and 1 tbsp of the almond-melon-thandai mixture.
• Cover and cook at high for 5 minutes.
• Mix the rest of the almond-melon-thandai mixture, check seasoning, cover and cook at 70% for 10 minutes.
• Garnish with cardamoms, almond slivers and rose petals.
• Serve hot.