Boil the chicken for 15 minutes and keep aside to cool.
Debone and shred it. Keep aside.
Heat the clarified butter, fry the onions till light brown.
Add ingredients from ginger to coriander powder.
Cook till the oil separates, stirring briskly.
Add the yoghurt, almonds, coconut and chicken.
Cook on a low flame, until the gravy thickens.
Mix in the salt and cardamom powder.
Garnish with green coriander and green chillies.
Add rose water just before serving.
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