Directions

• This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok.
• Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to dry.
• Add 3 cups of water, cover and leave to tenderize. If you’re using chicken you don’t have to add water and can move on to the next step.
• When the meat has softened, add everything, including the oil, except green chilies & tomatoes. Increase the heat and cook to dry water, if any, then add green chilies & tomatoes.
• Lower the heat and cook covered for 10 minutes till the tomatoes have sftened.
• Increase the heat and lcook till a little gravy is left.
• Serve with Naan.