Murgh Khushk Pardah By Chef Pankaj Bhadouria

For Murgh Khushk Pardah

• 1 kg chicken

• 1 tsp white pepper powder

• salt to taste

• 1 tbsp ginger garlic paste

• 1 tbsp red chilli paste

• 2 tbsp white vinegar

• 1 cup diced capsicum

• 1 cup diced tomatoes

• ½ cup diced onions

• 3 tbsp Worcestershire sauce

• 4 tbsp curd

• 3 tbsp fresh cream

• 1 tbsp red chilli powder

• 1 tbsp garam masala powder

• 1 tbsp cumin powder

• 2 tbsp ginger garlic paste

• 1 tbsp white vinegar

• 1 tbsp oil

• ½ cup fresh cream

• 1 tsp chat masala powder

• 1 tsp lemon juice

• sheermal dough as required

• egg wash for greasing

• saffron water