Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| As Required | Salt | to taste | |
| 8 | nos | Pepper Corns | For Grinding |
| 1/2 | Inch | Turmeric/Haldi | For Grinding |
| 6 | Large | Chillies Green | For Grinding |
| 2 | Dessertspoon | Coriander/Dhania | For Grinding |
| 2 | Teaspoon | Jeera/Cumin Seeds | For Grinding |
| 1/2 | Teacup | Ghee | |
| 1500 | Grams | Onions | Slice |
| 1500 | Grams | Chicken | Wash, cut in pieces |
Method
In a cooking vessel , put the ghee and warm it, and when hot, start frying the onions, till brown, add meat pieces, and water to cook the meat and close the lid and and put cold water, on the lid. If the lid has a depression, it is better to hold water. It is to keep the condensation inside the vessel, and prevent the meat from burning. Replace the water, as it dries up.
In another vessel, put some ghee, and fry one sliced onion. Add the ground masala and fry. When well fried, add the meat pieces and onions from the pressure cooker, with its gravy and simmer for 15 minutes. Add more hot water, if more gravy is needed. Separately boil 200 grams of potatoes, peel them and slice them, and add them to the curry.
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