1) Put the Onions and Ginger in a blender or food processor and process into a smooth paste
2) Heat the Butter or Oil in a deep vessel (alternatively Pressure Cooker) and gently brown the Onion-Ginger mixture, stirring often.
3) Add the Chicken and Yoghurt
4) Combine well and cook over medium heat until the mixture becomes nearly dry and the chicken begins to change colour to brown
5) Grind the almonds, walnuts until fine powder is prepared. Mix with Milk then add the mixture to Chicken alongiwht Garam Masala, Turmeric, Chilli Peppers and Salt
6) Cook over medium heat, stirring often, until the Chicken is very tender and sauce is very thick (about 10-15 minutes)
7) Stir in the saffron/milk mixture and cook 1-2 minutes longer.
8) Finally garnish with Coriander and Mint leaves
Serve Chicken Dilruba with Roti, Naan or Paratha.
2 Medium Onions
1 Cup Milk
2 tbsp chopped fresh ginger root
2 tbsp Punjabi Garam Masala
6 tbsp Butter or Cooking Oil
1 tbsp ground turmeric
3/4 Kg Chicken cut into small pieces
2-3 fresh green red peppers chopped into small pieces
1 cup fresh plain yoghurt
Salt to taste
1/4 cup almonds, ground a few saffron strands, soaked in 2tbsp warm milk
1/4 cup walnuts grounded
1 tbsp Coriander and Mint leaves