Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Chicken | Wash and cut the chicken |
| 2 | Tablespoon | Ghee | Heat some ghee in a sauce pan |
| 2 | Medium | Onions | sliced onions |
| 2 | Tablespoon | Vinegar | Grind the masala in vinegar |
| 0.25 | Teaspoon | Jeera (Cumin Seeds) | Grind the masala in vinegar |
| 0.5 | Inch | Turmeric/Haldi | Grind the masala in vinegar |
| 1 | Pods (whole) | Garlic (Lason, Losun) | Grind the masala in vinegar |
| 6 | Nos. | Chillies Red Dry | Grind the masala in vinegar |
| 0.5 | Teaspoon | Mustard Seed (Sarson) | Grind the masala in vinegar |
| 0.5 | Tablespoon | Vinegar | For taste |
| 0.5 | Teaspoon | Salt | For taste |
Method
Wash and cut the chicken in small pieces.
Heat some ghee in a sauce pan, and put in the two sliced onions. Fry the onions but do not brown.
Grind the masala in vinegar. Mix each bit of the meat in the ground masala. After frying the onions, put in the remaining masala and fry a little. Then add the meat and fry. Keep stirring well so that all the pieces are fried. When all the water of the meat has dried, add enough hot water for cooking, add a little salt and vinegar if needed.
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