Halal chicken/mutton gives the best results
Chicken 1kg (boneless, breasts) or Lamb 1kg halal mutton
Onions 2 medium
Vegetable oil 0.25l
Ginger 2 inch cube
Garlic 4 cloves
Chilli powder 1.0 teaspoon
Turmeric 1.0 teaspoon
Cumin seeds 1.0 teaspoon
Salt 1.5 teaspoon
Tinned tomatoes 1
Black cardamoms 2
Cinnamon bark 2 pieces
Tomato puree 1.5 teaspoon
Green chillies 3
Dry methi 1.5 tablespoon
Fresh coriander 0.5 bunch
1) Chop the onions into small pieces (use a shredder if you have one) and add to the saucepan with the oil.
2) Peel the ginger and grate it, chop the garlic finely, add to the onions.
3) Cook gently, add water if it sticks until onions are browning.
4) When brown, add the chilli powder, turmeric, salt, tomatoes, cardamoms, cinnamon, cumin and tomato puree.
This is the important part, 20 minutes, until the mixture turns to mash…the masala.
5) Cut the chicken into suitable sized pieces, add to the masala, stir until cooked, ten minutes.
6) Chop the green chillies and add to the chicken and masala.
7) Chop up the coriander and with the methi add to the masala for a further ten minutes.
8) Serve immediately.
5) Cut the mutton into suitable sized pieces and brown in some oil. (At this point experience may allow you to add ingredients of your choice to enhance the taste of the meat as you seal it, e.g. garlic paste, or dried curry mix which you can fry with the meat until it pops.)
6) Add the meat to the masala and cook slowly for ninety minutes; or one hour or so one day, and more the next.
7) Chop the green chillies and add to the lamb and masala.
8) Chop up the coriander and with the methi add to the masala for a further ten minutes, then serve.