Sultana Kabab

1 fleshy chicken
3 eggs (beaten well)
2 thisps refined flour or maids
1 cup bread-crumbs
4 tblsps milk
1 medium-sized onion
1 piece ginger
2 green chillies
3 flakes garlic
2 handfuls coriander leaves
2 tblsps each of garam masala and cumin
1/4 tsp each of nutmeg and mace
salt and chilli powder to taste
1 large cup sour curd
1 large tomato (blanched and pureed)
114 tsp saffron essence
50 grams almonds
oil or ghee for frying silver or gold foil
50 grams cream
a few pistachios (chopped)

METHOD:

Blend together the eggs, flour, 2 tblsps bread-crumbs, milk and a little salt. Prick the chicken all over with the help of a fork. Grind the onion, ginger, green chillies, garlic and coriander leaves to a very smooth paste. Mix with garam n3asala, cumin, nutmeg, mace, chilli powder and salt and rub well on the chicken, both inside and out. Now steam-cook the chicken till tender. Mix together the curd, tomato puree, saffron and a little salt, rubbing thick into the steamed chicken. Set aside for 15 minutes, then take the chicken out of the marinade and roll well in crumbs. Set aside once again for 15 minutes. Blanch and grind the almonds. Now cover the chicken nicely with the prepared egg batter and deep fry 111 over a slow fire till golden-brown. Drain, cool, and cover the entire chicken with pieces of silver or gold foil. Heat the curd mixture and put in the cream and almonds and cook till the mixture turns thick. Remove from fire and sprinkle a few chopped pistachios on top. Serve this with the kebabs. These kebabs are eaten by breaking a piece of the chicken and dipping into the curd sauce.