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Chicken Rukhsana
 Cooking time: 35 min.       Serving :  2-3 persons                           

                                            For garnishing:
            Boiler Chicken 700 gm.             Onion rings
            Silky cashews  80 gm.
            Eggs           1                For the cocum sauce:
            Curds 3 tbsp.                       Cocum  50 gm.
            Cocum sauce    1 tbsp.              Ginger 20 gm.
            Garam masala   1 tbsp.              Green Chilies 2
            Butter         3 tbsp.              Jaggery 10 gm.
            Salt          1/2 tsp.
            Deghi mirch    1  tsp.
            Onions         2
            Cloves of Garlic 6
            Cornflour 1 tbsp.
            Milk 1 Cup

Method to make the cocum sauce:
Soak cocum in water for 1 hr. When soft, remove the leaves. Melt jaggery in the same water. Boil and add ginger juice and green chillies juice.
To make the chicken:
Wash chicken pieces and prick them with a fork. Beat the curds and salt, cocum sauce and garam masala to it. Marinate the chicken pieces in this.
Grind silky cashews and add cornflour and deghi mirch. Beat the egg and add to cashew-cornflour mixture and fold in the marinated pieces of chicken.
Now heat a griddle and pour some butter on it. Shallow fry all the pieces of chicken one by one on it turning frequently. Place the remaining butter in a pan and place on fire. Brown the minced onions and garlic and add the chicken pieces along with 1 cup of milk and 1/2 cup of water. Let it simmer till it is thick. Remove and serve hot.

---Shakti Marwaha.