Ingredients:
Oil 1 cup
Onions (thinly sliced) 3
Dried Whole Red Chilli Peppers (peeled & ground) 20-22
Chicken (karahi cut) 1 chicken
Garlic 1 tbsp
Ginger 1 tbsp
Salt 1 tbsp
Yogurt 2 cups
Water 1 cup
Kewra 6-7 tbsp
Cardamom 6
Cinnamon Sticks 4
Whole Black Peppers 6
Cloves 8
Cumin 2 tsp
Cooking Method:
Dry pan-fry cardamom, cinnamon, black pepper, cloves, cumin until you can smell the fragrance of the spices and set aside.
In saucepan fry onions in oil until light golden brown, strain and set aside.
In remaining oil, fry pieces of chicken on high heat for about 5 minutes stirring occasionally.
Add ginger, garlic and stir- fry for another minute.
Add salt, ground red peppers and immediately add water and place lid for a 2-3 minutes.
Blend onion and yogurt in a blender and add to chicken.
Add kewra, cook for 5 more minutes and serve into a serving dish.
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