Chicken whole skinned 		1 no
	Ginger/Garlic 			10 gms
	Salt 				to taste

	            For Stuffing

	Chicken Mince 			100 gms
	Chopped Onion 			10 gms
	Chopped ginger 			5 gms
	Chopped  Chilies 		5 gms
	Red Chilies pdr 		5 gms
	Chopped Tomatoes 		10 gms
	Garam Masala 			5 gms
	Salt 				to taste
	Boiled Egg 			1 no
	Ghee 				10 gms
	kasoori Methi 			a pinch

			For  Gravy

	Curd 				100ml
	Brown Onion Paste 		10 gms
	Gram Flour (Besan) 		5 gms
	Cashewnut(Kaju)Paste 		10 gms
	Red Chilies Pdr 		2 gms
	Ginger/Garlic Paste 		1 gms
	Javitri / Ilaichi pdr 		1 gms
	Salt  				to taste
	Ghee 				100gms

• Give cuts to the chicken and apply ginger garlic paste and salt and keep aside.
  FOR STUFFING:
• Heat ghee and lightly brown the Chopped onions.
• Add Chopped ginger, green chilies red chilies pdr and chopped tomatoes.
• Cook till masala leaves ghee.
• Add chicken mince and cook .
• Add garam masala and take it off the fire.
• Mixture should be dry.
• Add boiled egg and make the mincce of this too and stuff the chicken with this mixture.
• Tie the chicken.
  FOR GRAVY
• Heat ghee and sauté the chicken .
• Give light color to it. Mix all the ingredients together mention for the gravy.
• Coat the chicken with this mixture and cook on a very slow flame.
• Keep basting it with masala.
  
• Oven can be used for cooking.

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