Boneless chicken 500 grams
Dried figs 10
Onions 2 large
Whole dry red chillies 3
Ghee 3 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Cinnamon 1 inch stick
Saffron (kesar) 6-7 strands
Silver warq for garnish to taste
Ginger for marination 1 1/2 inch piece
Garlic for marination 10 cloves
Green chillies for marination 2
Yogurt for marination 1 cup
Cashewnut powder for marination 1/4 cup
Red chilli powder for marination 2 tablespoons
Salt for marination to taste
Coriander powder for marination 1 teaspoon
Garam masala powder for marination 1 teaspoon
Salt for marination to taste
Ghee for marination 2 tablespoons

Clean, wash and cut chicken into two inch size pieces. Soak figs in one cup of water. Peel, wash and finely chop onions. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and finely chop green chillies. Remove stems, de-seed and break red chillies into three pieces each.

Skewer one soaked fig between two chicken pieces onto a toothpick. Prepare all the chicken pieces similarly.

Mix all the ingredients of the marinade in a bowl. Add the chicken and figs, allow to marinate for about an hour.

Heat ghee in a pan, add caraway seeds, whole red chilli pieces, cinnamon and allow them to crackle. Add the chopped onions and fry till golden brown.

Add the marinated chicken and figs. Mix lightly and cook on high heat for three minutes.

Add half cup of water and saffron. Stir well and cook on high heat for five minutes or till the liquid is thickened and chicken is tender.

Stir in the cream. Serve garnished with silver warq.

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