PREPARATION

(For Marination)

1. In a mixing bowl, add 750 grams mutton, 150 grams hung curd, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon mustard oil and mix it well.

2. Marinate for 3 - 4 hours.

(For Gravy)

1. Heat 2 tablespoons mustard oil in a pot, add 2 bay leaf, 2 pods black cardamom, 4 pods green cardamom, 1 inch cinnamon stick, 3 pods cloves, 4 dry red chili, 1 teaspoon sugar and stir well.

2. Add 1 teaspoon garlic, 1 teaspoon ginger and saute for 2 - 3 minutes.

3. Then, add 200 grams onions and fry till translucent.

4. Now, add 125 grams tomato and saute till it turns soft and pulpy.

5. Add the marinated chicken in it and mix it well.

6. Now, add 2 teaspoons coriander powder, 2 teaspoons paprika, 1 teaspoon cumin powder, 1 teaspoon salt and mix it well. Cook for 3 - 5 minutes.

7. Add 300 milliliters water and stir well.

8. Cover it with lid and cook till your hear 7 - 8 whistles on medium heat.

9. Add 1/2 teaspoon garam masala, 2 tablespoons lemon juice and mix it well.

10. Cook for another 3 - 5 minutes.

11. Garnish with coriander.

12. Serve hot with rice.