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Ingredients
|
Quantity
|
|
Ghee or oil
|
¾ cup
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|
Onions – thinly sliced
|
2 medium
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|
Plain yogurt
|
1 cup
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|
Bay leaf
|
2
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Cloves
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8
|
|
Black pepper
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1 tsp
|
|
Green cardamoms
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6
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Black cumin
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½ tsp
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|
Garlic paste
|
1 tbsp
|
|
Fresh ginger paste
|
1 tbsp
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|
Ground coriander
|
3 tsp
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|
Garam masala
|
1 tsp
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|
Chilli powder
|
1 tsp
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|
Salt
|
1 ½ tsp
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|
Chicken or mutton – cut into pieces
|
2 ½ pounds
|
Heat oil in a heavy based sauce pan and fry onions to a golden
color, remove onions with a slotted spoon and grind to a fine paste. Mix the
onion paste with yogurt and keep aside.
Reheat the oil over medium heat, add bay leaves cloves, black
pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic
paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring
frequently sauté for about 5 minutes. (add little water if the mixture sticks
to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in just
enough water to cover the meat, cover the pan, reduce the heat and allow to
cook for 25 - 30 minutes or until the meat is almost tender.
Stirring continuously, add a little yogurt mixture at a time to
the meat to blend it into the mixture. Repeat until all the yogurt has been
added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add
1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring
to a boil and remove from heat.
