1kg chicken fillets, cubed

2 tsp ginger garlic

4 tablespoons freshly ground

Almonds

2 tablespoons ghee

1 teaspoon green masala

Half teaspoon green masala

Half teaspoon black pepper

Half teaspoon ground cumin

2 teaspoon salt

1 bunch spinach chopped

Cook all the above together in a medium size pot

Add 1 cup of mash potato once the chicken is cooked

500ml fresh cream

6 thick slices bread

A handful of fresh dhana

8 eggs

2 teaspoon baking powder blend these 5 in processor

Spread the chicken, spinach into greased casserole dish pour the cream and egg mixture over the chicken. Bake at 180 degrees for 1 hour until the lagan is golden brown. You can sprinkle poppy seeds and sesame seeds over once baked. I didn’t do this part. I think a tin of cream style corn this will add a delicious flavour