First, clean and wash the chicken pieces.

Next, take a boiling pot and set the chicken for boiling.

In the pot add water, salt to taste, ginger (slice it into a few pieces), onion (cut it into half), cloves, green cardamom, bay leaves, cinnamon stick (break it from the middle), and black peppercorns.

Boil all these for about 15 minutes. Keep the flame on medium.

After 15 minutes, strain the stalk and keep the chicken pieces aside.

Before starting to make the rezala, lightly roast the white peppercorns.

Keep it and let it cool down. Then grind them into fine powder and mix the powder with the mace powder.

Next, lightly roast the cashews, poppy seeds, and the dried coconut (peel off the black part if not peeled) separately.

Let them cool down and grind them into a fine powder. Keep them aside.

Now, roughly chop the ginger and garlic and blend using a blender with some water.

After blending, strain the juice out using a muslin cloth (or tea strainer if muslin cloth is not available).

Next, blend the white onion into a fine paste.

Keep them aside.

Now, take a kadhai or a pan and add some vegetable oil along with some ghee.

Let them heat until they smoke a little. Keep the flame on medium.

Next, add the dry red chilis. Fry them for about a minute and keep them aside.

To the same kadhai add the makhanas. Fry them as well until crispy and keep them aside.

In the oil, add the whole mace, green Cardamoms, and black peppercorns.

Stir them until fragrant.

Next, add the fine paste of the white onions.

Keep the flame on low and fry them for about 8-10 minutes.

To this, add the Ginger Garlic juice.

Combine and fry everything for 3-5 minutes or until the raw smell is gone.

Next, sift the coriander powder and then add it to the masala together with the mace and peppercorn powder.

Mix everything again and stir consistently from all sides. Fry the masala for 3-4 minutes.

In a bowl take the sour card or yogurt and corn starch. Whisk them until creamy and smooth, without any lumps.

Add this to the kadhai and stir continuously and vigorously. This will prevent the curd from splitting.

Do this for about 3-5 minutes or until the sour curd is cooked. The oil will be separated from the masala.

Now, add the chicken pieces, the strained stock, salt to taste, and sugar to taste (this is to balance the salt).

Combine all the ingredients nicely and gently and let them cook for 25-30 minutes.

When the consistency becomes semi-thick, give a taste test. Add if anything is needed.

Stir well.

Blend the green chilis and then mix it with a bit of milk.

Now, after mixing, strain it into the rest of the milk.

To this milk and green chili mix, add the Mitha attar and the kewra water. Mix nicely.

Now, turn off the flame and add the aromatic mix.

Stir gently and transfer the Rezala into a bowl.

Garnish it with the already-fried dried red chilis, makhana, and dried rose petals (if using).