Chooza Kesar Malaai Recipe

• 8 x Breasts of squab, (spring chicken breasts), deboned and pat dry (1.1 kg)
• 1 lt Clear chicken stock
• 4 x Green cardamom
• 3 x Cloves
• 2 x Black cardamom
• 2 x Bay leaves
• 3 x Blades mace Salt to taste
• 150 gm Onions
• 6 x Flakes garlic, (12 g)
• 5 x Cm, (10 g) ginger, sliced
• 4 x Green chillies, deseeded and minced fine Ghee for deep frying
• 30 gm Almonds, blanched and peeled Ghee for deep frying
• 3 Tbsp. Lowfat milk, (45 ml)
• 60 gm Ghee
• 2 Tbsp. Butter, (30 g)
• 2 Tbsp. Mawa, crumbled (30 g)
• 1 tsp White pepper pwdr, (5 g)
• 1/2 tsp Dry ginger pwdr, (2 g)
• 1 Tbsp. Lemon juice, (15 ml)
• 1 tsp Sugar, (5 g)
• 1/2 tsp Green cardamom pwdr, (2 g)
• 1/4 tsp Clove pwdr, (1 g)
• 1/4 tsp Mace pwdr, (1 g)
• 200 ml Cream
• 2 dsh Kewra essence A few strands saffron
• 1 Tbsp. Lukewarm lowfat milk, (15 ml)
• 1 Tbsp. Almond flakes, (15 g) A small bunch of coriander leaves, minced

Directions