Shaahi Chicken Tikka

Ingredients:-
Chicken chunks- 500 gms.
Ghee/oil- ½ cup
Onions (crushed)- 2
Cloves-2
Cardamoms- 2
Marination:
Curds- ½ cup
Kesar- ¼ tsp.
Tandoori colour- ¼ tsp.
Salt- 1 tsp.
Garlic paste - 1 tsp.
Garam masala- 1 tsp.
Masala:
Curd- 1 cup
Kashmiri chilly paste- 1 ½ tbsp.
Garlic paste- 1 tsp.
Ginger paste- ½ tsp.
Garam masala pdr.- 1 tsp.
Haldi - ¼ tsp.
Almond paste- 2 tbsp.
Cashew paste- 2 tbsp.
Kasuri methi- 1 tsp.
Garnish:
Sauteed onion chunks- 1 cup
Firm tomato chunks- 1 cup

Method:-
Marinate chicken for 30 minutes. Cook for 8 minutes. Grill & keep aside. Heat oil & fry clove, cardamom & onion. When golden , add masala ingredients. When oil separates, add onion & tomato chunks along with chicken. Fry for 2 - 3 minutes. Add ¾- 1 cup water. Simmer & serve.

Cashew - Pista Roll

Ingredients:-
Cashew nuts- 250 gms.
Sugar- 3/4 cup
Pista- 50 gms.
Green colour powder- little
Powdered sugar- 1 tbsp.
Silver foil- For decoration

Method:-
Cashew Roll:
First cashew nut should be kept under direct sunlight for 2-3 hrs. Then roast it in a kadhai on low flame. Keep it in an oven for 1 minute. Then powder it in a mixer & keep aside. Heat sugar with water in a vessel. Water should be as such that the sugar gets immersed in it. Keep stirring till it becomes one string consistency. Then add cashew powder & stir well till it becomes like a dough. Wait till a ball shaped dough has been formed. Switch off the gas but continue stirring for two more minutes. Then spread the contents over the silver foil & make like a chapati in a chapati roller.
Pista Stuffing:
Dry roast pista & powder it finely. Mix the powdered pista with green colour & powdered sugar. Now spread the pista powder mixture evenly over the cashew roll & roll it as soon as possible because the cashew nut roll will dry soon. Roll up tightly from one end like a mat. Then cut into pieces.