I see this on menus regularly around Suffolk but a google search doesn't bring up much about this dish other than linking to an afghan style dish.

I'm hoping someone may know more about this and have a recipe. It's fairly sweet but not at Korma style levels and has dessicated coconut as a main component.

One recipe describes it as follows and it has a red/orangey appearance so I assume tomato is key ingredient too.
simmered in thick sauce of coconut desiccated powder, fresh blended mixed fruit sweetener, sultanas & nuts

This is my first post, I've enjoyed recipes from this forum but this one has had me scratching my head so much for quite some time I thought I'd best ask for some help. I can't find anything even remotely sounding like it. When you search for Chicken Mukhanwala it tends to bring up Butter Chicken recipes and this is definitely not like Butter Chicken recipes I've ever tasted. Similarly I've never seen it on any other menus but it's delicious so trying to find a way to replicate it.

I would say it's defining characteristic is the colour as it's a thick white sauce and the marinade really coming through in the chicken. If anyone can help that would be great.

The menu from the restaurant describes it as:
Pieces of chicken marinated overnight in a sauce of ginger, garlic, lime juice, yogurt and other spices, cooked in a clay oven, simmer with creamy sauce of almond and coconut powder (very mild)