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| Self cooking photograph |
| chicken/ mutton | 1kg | ||||||
| garlic paste | 1tbsp | ||||||
| ginger paste | 1tbsp | ||||||
| tomato puree | 350g | ||||||
| yogurt | 350g | ||||||
| red chilli powder | 1tbsp (adjust to taste) | ||||||
| turmeric powder | 1/4tsp | ||||||
| coriander whole | 1tbsp | ||||||
| mustard seeds | 1tsp | ||||||
| fenugreek powder | 1/2tsp | ||||||
| cumin powder | 1tbsp | ||||||
| nigella seeds | 1tsp | ||||||
| fennel seeds | 1tbsp | ||||||
| mace powder | 1tsp | ||||||
| cardamom powder | 1tsp | ||||||
| aniseed powder | 1tsp | ||||||
| cinnamon sticks | 2 | ||||||
| salt | to taste | ||||||
| green chillies | 5-6, slitted | ||||||
| lemon juice | 2tbsp | ||||||
| oil | 1/2cup | ||||||
| Method: | |||||||
| Heat oil, add meat and fry for 2 minutes. | |||||||
| Add garlic paste and ginger paste and another 2minutes. | |||||||
| Add red
chilli powder, turmeric powder, coriander, mustard seeds, fenugreek powder,
cumin, nigella seeds, fennel, mace powder, cardamon powder, aniseed powder, cinnamon and salt. |
|||||||
| Mix well and saute for 3 minutes, then add yogurt and tomato puree. | |||||||
| Cover and cook on low heat until meat is tender. Add 1 cup of water if mutton, no need in chicken. | |||||||
| Add green chillies and lemon juice, cover and cook on low flame until oil separates from gravy. | |||||||
| Serve hot with naan or chapati. | |||||||
| Note: Green chillies can also be stuffed with 1tbsp chaat masala and 2tbsp lemon juice. | |||||||
Serve 8 persons.
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