Grind the following to a fine paste: almonds, khus khus, adrak, lasan, elaichi, dalchini and red chillies.

Heat the ghee and add the masala, then fry till ghee separates. Add tomatoes and fry a little before adding the chicken pieces, crushed fried onion and salt to taste.

Fry till ghee separates, then add 1 ½ cups warm water. When nearly done, add saffron and the mava. Simmer gently till chicken is nice and tender.

Serve hot.