An authentic onion based recipe combined with lamb/chicken originated from mughlai kitchen
serves 5-6 people
Ingredients:
1 Chicken or 1kg mutton
4 tbsp cooking oil
1100 g onion sliced
2”piece of ginger (long jullienes)
8-10 cloves garlic (thinly sliced)
5/6 dried red chillies
1 medium size tomato chopped
2-3 tsp red chilli powder
Whole spices:
1 tsp cumin seeds
1 tsp fennel seeds (saunf)
2 cinnamon sticks (approx. 3”)
5-6 cloves
7-8 peppercorns
3 black cardamoms (badi elaichi)
Method:
In the pot add all the whole spices when the oil is hot. Fry the chicken/mutton with salt and chilli powder. This should be done on medium to high flame and make sure all water dries and the meat gets a nice reddish crispy outer layer.
If using chicken, add onions, ginger, garlic, tomatoes and dried red chillies with the chicken.
Cover and cook till the chicken is tender. Make sure its steam cooked on medium heat to avoid dryness. when using chicken, it should take about 25 minutes.
With mutton, add water and cover and simmer cook for about 30 minutes or until the meat is about 80%cooked. When the meat is 80% cooked then add onions, ginger, garlic, tomatoes and dried red chillies.
continue to simmer cook till the chicken/mutton is completely done and the onion is soft as well. Take the lid off and fry for few minutes to dry out any excess water. Make sure its not too dry. Should be able to see oil started to separate.
Finish off with a silky finish by adjusting the quantity of water.
Serve with home made rotis, parathas or naan (Indian bread)
Note: if adding any water at this stage make sure simmer for few minutes after adding water.
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