Cooking Steps
With the help of a knife make some slits on chicken so that masala can enter the meat and it can be cooked uniformly.
Make a mixture of curd, 1 tsp each turmeric powder, red chilli powder, kashmiri red chilli powder, biryani masala, cumin-coriander powder and 1 tbsp ginger garlic paste.
Marinate the chicken with this masala paste and keep rest in fridge for at least 4 to 5 hours. For better result marinate it overnight.
In a mixing jar, take cashew nuts, almond, 2 green chilli and boiled onion. Make a smooth paste of it. Keep aside.
Heat 2 tbsp oil in a pan. Add 4 to 5 green chilli and dry red chilli. Fry it for few seconds and then add chopped onion and 1 tbsp ginger garlic paste. Cook it till soft.
Add salt, turmeric, red chilli, cumin- coriander powder and garam masala. Mix it well.
Add chicken mince, mix it with spice. Cover it & let it cook.
Once it's cooked, add boiled fried egg & mix with masala. After few minutes take out the eggs.
In another pan, heat 1/2 cup of oil & fry the marinated whole chicken from all sides. Don't over cooked. Once it's done take out from pan.
Stuff the whole chicken with chicken mince and eggs.
Take out extra oil from kadhai. Heat just 2tbspn oil & add cashew paste in it. Add salt, turmeric, red chilli, biryani masala.
Fry it for few minutes.
Add fresh cream. Tie the chicken legs and wings with a clean thread to maintain the shape.
Add the stuffed chicken in kadhai, cover it & cook it from all sides. It will take 45 to 50 minutes.
Add rose water and kora water.
Switch off the flame and enjoy.