1. Wash the lapsi and soak for a while. In a large vessel, mix the chopped chicken, 1/2 kg of curd,2 tbsp of ginger garlic paste, 1/2 bunch of fresh coriander leaves, 1/2 bunch of mint leaves and the soaked lapsi(with excess water) . Mix well.
2. In a pressure cooker cook this mixture on high flame till 2 whistles.
3. Cool completely and blend this mixture.
4. In a separate kadai, mix the meat of the whole chicken and the remaining ingredients and salt to taste.
5. Marinate for 1/2 an hour. In a kadai add oil and add the marinated chicken and cook till done.
6. Once the chicken is cooked, add the cooked, blended lapsi(with chicken) and simmer on low flame for 1/2 an hour.

To garnish:
Cut lemon wedges, juliennes of ginger, chopped green chilies, fresh mint leaves and fried onion birresta.
Serve hot.