• Chicken, skin removed - 1 Kg
• Onions - 2 no's
• Milk - 1 cup
• Ginger  - 1 inch. chopped
• Punjabi garam masala - 2 tablespoon
• Butter - 4 tablespoon
• Turmeric powder - 1/2 teaspoon
• Green cayenne peppers - 2 no's
• Curd/yogurt  - 1 cup
• Almonds - 1/4 cup
• Cashewnuts - 1/4 cup
• whole saffron - 4 strands soaked in 2 tbs. milk
• Walnuts - 1/4 cup
• Melon seeds - 1/4 cup
• Salt to taste

Method for Chicken Dilruba:

• Blend onions and ginger in a blender into a smooth paste .
• Heat the butter in a  skillet and gently brown the onion-ginger mixture, stirring often.
• Add the chicken and curd/yogurt , mix well.
• Cook over medium heat until the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine.
• Stir them into the milk, then add the mixture to the chicken .
• Add garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender.
• Stir in the saffron/milk mixture and cook 1-2 minutes longer.
• Chop fresh coriander and whole almonds, cashews for garnish .
• Enjoy Chicken Dilruba with roti, naan or paratha.