Recipe :
Debone the entire chicken legs, leaving only top of the drumstick. Flatten the chicken leg using a steak hammer. Marinate the chicken in a mixture of 10gm. Of ginger & garlic paste, salt, green chili paste for an hr. Mix 300gm of minced chicken and 10gm. Of mint chutney with 45gms of chopped almonds & 45gms of cashew nut. To the mince mixture add 5gms of garam masale. 10gm. Of ginger, green chili pastes salt & lemon juice & spices. Add SONA CHICKEN MASALA & mix well & shift this mixture on deboned chicken. Place the rolls on greased baking tray & core it with bfuil & bale in oven to 100⁰C. After taking the chicken out slice each chicken well diagonally and pour scream mixed with saffron on it after arranging it on a plate. Serve hot garnished with lemon wedges & tomato slices.