Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Chicken | Cut, skin and wash |
| 1 | Teaspoon | Jeera/Cumin Seeds | For Grinding |
| 6 | Large | Chillies Red Dry | For Grinding |
| 1/2 | Inch | Turmeric/Haldi | For Grinding |
| 2 | Pods (whole) | Cardamoms | For Grinding |
| 6 | Flakes/Seeds/Cloves | Garlic | For Grinding |
| 2 | Tablespoon | Vinegar | For Grinding |
| 3 | Tablespoon | Ghee | For Tempering |
| A | Few | Coriander Leaves (Kothmeer) | For Tempering |
| 1 | Medium | Onion | Sliced, For Tempering |
| As Required | Salt | For taste |
Method
Cut the meat and wash. Grind the masala in vinegar.
Heat ghee in a vessel, and fry the sliced onion, and the coriander leaves, Stir. Put the ground masala and fry. Stir frequently. Put the meat with salt to taste and cook. Cover the vessel, with a lid which can retain some water. Put cold water on the lid and cook the meat in its own gravy. Lift the lid and stir frequently to prevent burning and sticking to the base. If the water on the lid turns hot, throw it and replace it with fresh cold water. If the meat is too dry, you may add a little hot water for the meat to cook properly.
You can add potatoes boiled, peeled and cut in fours to add volume to the dish. Let the potatoes absorb the gravy as the meat cooks.
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