1 chicken cut up into 16 pieces

Juice of 1 lemon

Salt to taste

1 teaspoon ginger/ lasan paste

Boil the above ingredients in an uncovered pan and without any extra water.

¼ cup or less of fresh oil and put in a teaspoon of butter.

½ cup of washed zarish*

Lasan aadu paste

Red ground chillies to taste or powder

3 tablespoon of tomatoe paste

¼ cup of honey

Juice of ½ lemon

Method.

Heat the oil and butter, put in about 1½ teaspoon garlic (lasan) let fry a little, then add the tomatoes puree and chilies. When well fried add the zarish. Mix well then add the honey and finally add the boiled chicken pieces and also any stock that is there. Adjust taste. You still might want to add the lemon juice if the stock was not enough. When the curry is all well mixed add a little water so that there is a little gravy. Serve on top of the dill rice. Raita with walnuts and is also a good condiment to go with this dish.