cooking

Roast cumin seeds, mace, cardamom, cloves and cinnamon stick, then grind to a fine powder.
Make a marinade using ginger garlic paste, green chili paste, brown onion paste, red chili powder, turmeric powder, ½ tbsp garam masala, yogurt and the spice mix.
Mix mince chicken with ½ tbsp garam masala, nutmeg powder, chopped coriander, 2 chopped onions, chopped green chillies, whole egg and raisins.
Debone the poussin, stuff it with the mince chicken mix, and fold it.
Marinate the stuffed poussin with the yogurt mixture and keep for 2 hours.
Cook in a preheated oven (280°c) for 14 minutes.

the korma sauce

Boil melon seeds and poppy seeds on a slow fire until soft enough to grind into a fine paste.
Heat oil in a pan, add royal cumin and cardamom and let them crackle.
Add kewra water, then sliced onions, and sauté until translucent.
Add ginger garlic paste and turmeric powder and sauté.
Add the melon seed paste and stir well.
Add milk and slit green chillies and stir well, removing all lumps.
Add stone flower and white pepper powder and let it simmer for 40 minutes.
Strain the sauce and finish with sweet rose water essence.

plating

Pour hot sauce onto a plate and place the cooked poussin on it.
Cover the poussin with gold leaf.
Sprinkle dry rose petals and chopped coriander over the sauce.
Drizzle with red chili oil.