Dum ka Kheema Masala, 65 g

STEPS OF COOKING: In a bowl mix chicken thoroughly with 1 tablespoon/15 ml water, entire masala of pouch # 1, One whole egg and marinate for one hour. In a kadai (wok), heat enough oil for deep frying chicken. Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 3 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down. Mix and Whip thoroughly ingredients of pouch # 2 in 250 ml / One glass of water into a watery paste and keep aside. Transfer oil left over after frying chicken into a bowl leaving only 4 tablespoons/60 ml in the kadai (wok) and heat it. Add very finely diced onion, green chilies and shredded / finely diced garlic and fry for 1 to 2 minutes. Add Masala paste of pouch No 2 and let it come to a boil (About 30 seconds only, not more than that). Add entire chicken, finely diced Cilantro/Kothmir/Hara dhanya and Mi