Wash chicken twice or thrice.. heat milk and add saffron, cardamom and 200 grams of chicken. Let it cook and simmer on low flame.
Meanwhile take some ghee in another pan and fry cashews, almonds, raisins till they turn brown and remove in a plate.
Cut boneless chicken into small chunks and shallow fry it in same ghee till they turn golden. Remove the chunks in a bowl.
Remove the chicken that was cooking in milk. Use a fork to remove the flesh from bones. Grind this chicken untill smooth twice or thrice .
Remove cashewnuts from the milk and grind it to smooth paste using the same milk in which cashewnuts were soaked.
Add some more ghee in the pan in which we had fried the chicken chunks and add the minced chicken and cashewnut paste.let it simmer till the mixture leaves ghee.
Next add some milk if required and chicken powder with 1-2 tbsp sugar,saffron, and chopped nuts and raisins. Mix it well till sugar dissolves completely.
Add cardamom powder, and kewara water to the halwa.
Serve the mughalai royal delicacy in a silver bowl and garnish with pistachos, chopped nuts and silver verk(optional)
This recipe is a historical sweetmeat delicacy that tastes better when served hot. it can be spread and set on a plate and cut into diamond shapes to serve it as murgh burfi.
