INGREDIENTS:

1 chicken leaves (cut into 8 pieces)
150 gm water water- melon
almond cashew-nut paste
50 gm white onion paste
50 gm plain flour pooh (roasted maida)
20 gm fresh cream
250 gm white butter
500 ml chicken stock
100 gm mushroom (sliced)
100 gm carrot
50 gm mint leaves (chopped)
1 tbsp white pepper
5 gm green cardamom powder
2 tbsp ginger-garlic paste
salt to taste


METHOD:

Take a heavy-bottomed pan, heat butter and add Ginger-garlic paste and onion paste.

Saute for a while. Add chicken.

Cook, put in a almond paste and chicken soft. Simmer. Mix pooh with water. Strain.

Add to chicken pot. Now slowly put in the cream, blanched mash and carrot.

Flavour this with cardamom powder. Serve hot garnished with chopped mint leaves.