Ingredients:
Chicken - 1whole, Onion - 4, Garlic paste - 3 teaspoons. Ginger paste - 2 teaspoons, Garam masala, Bay leaf - 2, Peppercorn - 10.
Keora water - ½ cup, Sour curd - 200 gms, Red chili - 8, White oil - 4 tablespoons, Ghee - 2 teaspoons, Wheat flour - 1 tablespoon.
Salt according to taste.

Steps:
Cut chicken into pieces. Add bay leaf, black peeper and garam masala to heated oil. Stir fry chicken pieces with the spices. When the water in chicken gets halfway dry add onion and garlic. Cook well. In the dried up chicken add a mixture of curd and flour. Add keora water. Steam the preparation with 2 cups of water in a 
pressure cooker for 10 minutes. Heat ghee in a serving spoon with red chili and add to the chicken. Serve.

Garlic paste-50gms, Coriander-1 bunch, Chopped green chilli-4
cream-half cup, tomato puree-1 cup, Rose water-2 drops, Sweet itter (antor)-2 drops, Salt-according to taste, Butter-50gms.

Steps:
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, Coconut milk, 
Eggs, Ginger, Garlic, Salt, Sha morich, Cumin powder, Cardamom powder Sweet itter (antor)and Rose water and keep it aside for sometime.
Grill the chicken pieces and cook it over low heat. After the pieces gets tender keep it in another container. Boil the chopped onions. Heat oil in a pan add ginger and garlic paste and the boiled onion. Pour water and make a thick gravy. Keep the gravy aside in a dish. In a pan add butter and then the roasted chicken pieces. Stir well Pour the gravy over the cooked chicken. Stir well. Add tomato puree, Sweet itter (antor) and rose water and store well. Add salt according to taste. Stir and remove from fire. Garnish with cream and serve hot.