Rating: 4/5 - Votes: 3 - Views: 15629
Tasty blend of meat and spices cook together.
Total servings: 6-8
Preperation time: Chicken 30 min; mutton 60 min
Best for: All
How to serve: Hot
1 kg chicken or mutton
1/2 c yogurt
1 t salt
2 Tb garlic/ginger paste
1/2 to 1 kg tomatoes, diced
1/2 to 1 t chili powder
1/2 to 1 t garam malala
1 t coriander powder
1/2 to 1 t ground black pepper
1/4 t tumeric
1 bay leaf
2 inch cinnamon stick
3 cardamon pods
Cilantro and red chili flakes for garnish
TIP: USE LESS YOGURT IF NOT SO SOUR IS DESIRED.
In a separate pot place all ingredients, EXCEPT TOMATOES, CILANTRO, AND GREEN CHILIS. Mix and stir well.
With chicken add 1 cup water; with mutton add 2 cups water.
Bring to boil and afterwards simmer over medium/medium low heat until water is reduced leaving only the tender meat and masala. (ABSOLUTELY NO LEFTOVER WATER).
In a separate fry pan or karhai, fry diced tomatoes in 1/2 cup oil (use more oil if desired). Add desired amount of green chiles and fry until tomatoes are reduced leaving only the pulp.
Carefully add meat and masala to karhai mixing and folding gently. Garnish with cilantro and red chili flakes.
Serve with choice of naan, roti, or steaming rice along side with lemon, salad, and raita.