Grind the following to a fine paste; red chillies, onion and saunf.

To the chicken apply the adrak-lasan paste along with the curd and set aside. Heat the ghee and fry the onion-red chilli paste till the ghee separates. Add the marinated chicken and salt to taste, and fry till the ghee separates.

Add 1 ½ cups warm water and cook till nearly done. Add saffron water, boiled fried eggs, sprinkle cashewnuts and kishmish then simmer till done. Serve hot.