Mutton chap

 Mutton chap

1. Mutton pieces 4/5

2. Curd 200 gm

3. Ginger garlic paste 1 tablespoon

4. Cashew nuts 8/9, watermelon seeds 1teaspoon, poppy seeds 2 teaspoon soaked in water for 30 mins and grinded

5. 2 medium sized onion grinded

6. Red chilli powder 1/2 teaspoon

7. Kashmiri red chilli powder 1 teaspoon

8. Turmeric powder 1 teaspoon

9. 2 cardamom, 1 cinemom, nutmeg, mace, few cloves roasted and grinded

10. Rose water 1 teaspoon

11. Keora water 1/2 teaspoon

12. Atar 2-3 drops

13. Milk 1/2 cup

14. Saffron few strands

15. Ghee 1 tablespoon

16. Oil 3 tablespoon

17. Salt

18. Roasted gram flour 2 tablespoon

.

Process

Marinate chicken in curd for 2-3 hours.

Add onion paste, ginger garlic paste, poppy seeds, cashew nuts paste, grinded garam masala, red chilli powder, Kashmiri red chilli powder, turmeric powder, rose water, keora water, roasted gram flour mix everything well add ghee and marinate over night.

In lukewarm milk add few strands of saffron and rest it for 30 mins.

Bring mutton to room temperature, add salt to it

In a pan heat oil, fry the mutton pieces for 5 mins at low flame, add marinated masala, add little bit water mix everything, add saffron soKed milk aatar and cook both sides for 10 mins more. Transfer in a pressure cooker and cook it till the mutton pieces are soft.

Serve it with paratha or biriyani





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