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Jangli Karahi

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)
  • Ginger & garlic paste 2tbsp heeped
  • Fenugreek leaves (Dried methi) 4tbsp
  • Butter 1/2 cup (salted)
  • Oil 1/4 cup
  • Red chilli powder 1tsp heeped
  • Salt 1 1/2 tsp
  • Turmeric (haldi) 1tsp
  • All spices (garam masala) 1tsp
  • Cumin seeds (zeera) coarsely grounded
  • Coriander seeds (dhania) coarsely grounded

Recipe:

  1.  In a pan, add oil and butter.As the butter starts to melt, add the chopped onions. Cook till soft (NOT BROWN/GOLDEN)
  2. 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.
  3. Add red chilli powder, salt, turmeric, cumin seeds, coriander seeds and mix well.
  4. Add tomatoes and 1/2 cup water and mix well (MEDIUM HEAT). Cook till all the meat is half cooked and water dries.
  5. 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.
  6. When all water dries and the oil starts comes on top, add your chicken now and mix well.
  7. Add yogurt and mix well again (HIGH FLAME)
  8. 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)
  9. 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.