Chicken Handi Ala Mint And Mango Spoon Sweet by Shireen Anwer

• Chicken boneless cubes ½ kg
• Butter 2 ounces
• Bay leaf 1
• Onion Grated 1
• Green chilies
• Green cardamom 4
• Cloves 6
• Almonds 8
• Mint leaves 20
• Cinnamon 2 sticks
• Oil ¼ cup
• Salt 1 tsp
• Kewra water 1 tsp
• Nutmeg grinded ¼ tsp
• Mace grinded ¼ tsp
• Ginger garlic paste 2 tsp
• Turmeric ½ tsp
• Cream 4 tbsp
• Chili Powder 1 ½ tsp

1. Heat ¼ cup oil and 2 ounce butter in earthenware pot.
2. Add 2 cinnamon sticks, 6 cloves, 4 green cardamoms and 1 bay leaf fry for 1 minute.
3. Add 1 grated onion, fry for few minutes, add 2 tsp ginger garlic paste with 1 tsp salt, ½ tsp turmeric powder, 1 ½ tsp chili powder, almond paste. 
4. Cook over medium heat till oil separates, ad ½ kg chicken cubes, fry for 5 minutes.
5. Add ½ cup water cover and cook for 10 minutes.
6. Lastly add 4 tbsp cream, 4 chopped green chilies, ¼ tsp ground mace, ¼ tsp ground nutmeg, 1 tsp kewra water and 20 mint leaves.
7. Cover and ccok for 5 minutes on low flame.
8. Ready for serve. 

Ingredients

• Mango puree 2 cups
• Pineapple tidbits
• Fruit cocktail
• Whipped cream
• Grapes ½ cup

1. In a bowl mix together 2 cups puree, 1 cup pineapple tidbits 1 cup fruit cocktail and ½ cup graves.
2. Remove in a serving dish.
3. Decorate with whipped cream.
4. Serve chilled.