Method
1. Rub the papaya paste, half ginger paste and alt on the chicken and pierce with fork so that it penetrates chicken. Marinate for 40 minutes.
2. Fry the onions till brown in a wok, make a coarse paste, keep aside.
3. In a bowl, mix yoghurt with the ginger paste, almond paste, poppy seed paste, coconut paste, roasted and ground garam masala, 2 tbsp oil,
4. soaked saffron, coriander powder, red chilli powder, the coarsely ground onion paste. Add gram flour, salt and kewda water, mix well.
5. Rub the above mixture on the chicken and tie the legs securely.
6. Cook the chicken in a medium-hot oven for about 1 hour or until chicken is soft and tender.
7. Remove the sauce from the chicken. Now add 2 tbsp oil, add the sauce and brown it. Once reduced pour it back on the chicken
8. Serve hot, garnished with finely sliced ginger.
