1. Brown the chicken in a pressure cooker in 2 big tbsp.butter. Add 4 cups water and cook till done. Debone and flake chicken, save the stock (liquid). (Later can boil bones with scraps of veg. for stock for soup.)
2. Melt 1 dsp.butter. Cook covered spring onion rings, capsicum rings with chilly powder for 4-5 minutes.
3. Mix maida in 2 tbsp. stock(not hot) & add to cooked onions, etc. Stir on low fire 2 min.
4. Mix tomato puree+ ketchup+ chilli sauce and add to onions, etc. Add chicken pieces + 1 cup chicken stock. Cook till sauce is thicker.
5. Cook closed lid, medium flame, for 10 mins.

1. Mix mashed potato, 1 dsp. Butter + milk + salt and cook a bit. Add grated cheese. Off fire mix & mash. Form 1” balls.
2. Heat ghee high flame.
3. Dip balls in egg and place in plate of breadcrumbs and sprinkle more on top till coated. Do not handle or press the crumbs. Fry till light brown.

1. Heat chicken
2. Add cream off fire (optional)
3. Turn onto rice dish.
4. Decorate with peas and hard-boiled egg slices

Tbsp - tablespoon
Dsp - dessertspoon
Tsp - teaspoon