Ingerdients:
- Batera Bird (Quails) 260G
- Chicken (karai pieces) 1KG
- Lamb chops 1KG
- Yogurt (THICK GREEK) 1 cup
- Tomatoes 4 large sliced
- Onions 2 large finely chopped
- Eggs hard boiled 5
- Ginger 2inch piece (jullian cut)
- Green chillies (Bullet chilli)
- National Ginger & garlic paste 2tbsp heeped
- Fenugreek leaves (Dried methi) 4tbsp
- Butter 1/2 cup (salted)
- Oil 1/4 cup
- National Red chilli powder 1tsp heeped
- National Salt 1 1/2 tsp
- National Turmeric (haldi) 1tsp
- National All spices (garam masala) 1tsp
- National Cumin seeds (zeera) coarsely grounded
- National Coriander seeds (dhania) coarsely grounded
- National Karahi Masala
Recipe:
- In a pan, add oil and butter.As the butter starts to melt, add the chopped onions. Cook till soft (NOT BROWN/GOLDEN)
- Once soft, add the ginger & garlic paste and mix it (HIGH FLAME). Add the lamb chops and the batera bird and mix. Cook on high flame till changes colour.Now add National Karahi MAsala
- Add red chilli powder, salt, turmeric, cumin seeds, coriander seeds and mix well.
- Add tomatoes and 1/2 cup water and mix well (MEDIUM HEAT). Cook till all the meat is half cooked and water dries.
- Poke lamb chop with a knife to see whether it is half cooked, then turn the flame high and dry the rest of the water.
- When all water dries and the oil starts comes on top, add your chicken now and mix well.
- Add yogurt and mix well again (HIGH FLAME)
- When the curry comes to a boil, bring the flame to medium and cook till the chicken is perfectly done and all the liquid dries and the oil comes on the surface. (Cover it with the lid)
- Turn the flame to high and add fresh ginger, all spices, green chillies and fenugreek leaves. Mix well and cook for further 2mins and serve hot.
