Phaldari Murgh

Clean the chicken breasts and slit them horizontally to make a pocket.

Mix all the ingredients for the marinade and rub well into the chicken. Keep aside for 30 minutes.

Combine the paneer and cheese with grapes, pomegranate, spring onions and chillies.

Divide mixture into 8 equal portions and stuff marinated chicken breasts with it.

Heat oil in a large frying pan and sear the chicken.

Then cover and cook till done.

Turn the chicken at regular intervals to avoid burning.

Melt ghee in a wok. Add green cardamom, cloves, black cardamom, cinnamon and bay leaf.

Mix red chilli powder with ginger paste and add it to the wok when spices splutter.

Mix in melon seed paste and cook stirring continuously until oil starts floating on surface.

Add grape puree and pomegranate juice and bring to a boil.

Mix in stock, bring to a boil and simmer until the mixture thickens.

Remove from heat and strain the mixture.

Heat the gravy again, add the stuffed chicken breasts and salt.

Simmer for 5 minutes and serve hot.