Khusroe-e-Tursh Recipe

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Chicken Breasts – 10, boneless

For the Filling:
Cottage Cheese – 250 gms
Ginger – 1 one inch piece, ground
Garlic – 6 cloves, ground
Black Cumin Seeds – 2 tsp, powdered
Onions – 3/4 cup, sliced
Capsicum – 75 gms, shredded
Mint Leaves – 10
Yoghurt – 250 gms, hung for 2 hours
Almond Paste – 4 tbsp
Saffron – a few strands
Garam Masala – 1 tsp
Cream – 1 1/4 cups
Ghee – 1 1/4 cups
Salt to taste
Green Chillies – 3

1. Make a pocket on the side of each chicken breast.
2. For the filling, mash the cottage cheese and mix in the remaining filling ingredients.
3. Stuff this filling in the chicken pockets.
4. Mix the almond paste, saffron, garam masala and cream together.
5. Heat the ghee in a pan.
6. Add the stuffed chicken breasts, almond mixture, salt and green chillies.
6. Cook on dum for about 15-20 minutes.
7. Serve hot with a dash of lemon juice.

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