Prick the chicken with a fork. Apply the lemon juice, adrak and lasan paste and salt to taste before rubbing well and setting aside.

To the kheema add the fried crushed onion, sliced eggs and fried nuts and mix properly.

Stuff the chicken with the kheema mixture and sew it. Heat 2 tablespoons ghee and brown the chicken gently.

Add 1 ½ cups warm water, saffron water and cover tightly before cooking on low heat till tender and dry.

Serve garnished with chopped kothmir.

Heat the ghee and fry the minced onion, adrak and lasan paste and chilli powder till the ghee separates.

Add the kheema, garam masala and salt to taste. Cook the kheema till tender and dry, then add the finely chopped pudina and kothmir.