Directions

• Slice the onion finely and fry in the ghee/oil on very low flame till golden-brown.
• Remove the fried onion from the oil and keep aside.
• In the oil add all the spices, yugurt, ginger and garlic (except the nutmeg, sugar and Kewra) with a little water to prevent burning. Fry it till it dries up.
• Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 cups of water (1 cup enough for chicken).
• By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
• Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.
• Serve hot with naan.