Half kilo cubed chicken fillet, half cup plain yoghurt/amasi, 2 teaspoon ginger and garlic paste, 1 teaspoon green/red chilli paste, half gram of saffron,half teaspoon jeera powder , half teaspoon dhania (coriander) powder , half teaspoon garam masala, half teaspoon soomph powder , 1 teaspoon egg yellow food colour, 2 teaspoon kashmiri chilli powder , 2 teaspoon fine salt, 4 tablespoon almond powder, 1 small tin tomato paste (70g) and half cup chopped dhania (coriander). Marinate chicken with the above ingredients for an hour.
Fry 1 finely sliced onion with 3 tablespoons of ghee (Clarified butter)/ oil and butter. Add marinated mixture to pot . Allow mixture to cook for a few minutes before adding one cup of water. Cook for 15 minutes on medium heat,thereafter add 250ml fresh cream to mixture and allow to infuse for 5 minutes . remove from stove and garnish with chopped dhania (coriander) and slivers of deseeded red/green chili