Cut chicken into 2" cubes, wash and dry.

Mix together lime juice, ginger paste, Kashmiri red chilli paste, salt & half the pepper power and marinade the chicken cubes. Keep aside for an hour.

Make a batter of a thick pouring consistency from chic pea flour, chopped curry leaves, coriander, turmeric, cinnamon,star anise, & fennel powders, salt, balance pepper powder, asafetida and egg.

Pour the batter over the chicken, mixing well and keep aside for about 15 minutes.

Heat oil in a wok and deep fry chicken till crisp and done.

Serve hot with onion rings and lemon wedges.

^{Break cauliflower into small florets and boil. Cut carrots into batons, French beans into diamonds, paneer into 3/4" cubes, pineapple into cubes and deseed the cherries. Chop onions finely.}

^{Boil all vegetables separately, please ensure that the natural colour of vegetables is retained. Deep fry paneer to a light golden colour, sauté pineapple cubes and deep fry sultanas.}

^{Heat ghee in a pan, add bouquet garni and stir fry for 2 minutes. Add onions and stir fry until glossy and translucent. Add ginger, garlic and green chilli pastes and stir fry for about 5 minutes.}

^{Add whisked yoghurt blended with pepper powder, coriander powder, turmeric powder and salt and stir fry until the masala is cooked and oil leaves the sides of the pan.}

^{Add cashew/almond paste and stir. Add water, bring to boil and simmer on low heat until the sauce is of medium consistency.}

^{Remove the bouquet garni pouch, add cream and simmer for 2 minutes.}

^{Add all the other ingredients except cherries and half the chopped coriander, mix and simmer for another 2 minutes.}

^{Serve hot garnished with the remaining chopped coriander leaves and red cherries.}