Leg or shoulder sliced (2.5kg) 3 teaspoon dhana 3 teaspoon jeeroo 1 teaspoon arad (Turmeric) Elachi (cardomom) taj cloves 3 tablespoon red masala 6 tablespoon Wet tandoori or chicken masala 2 tablespoon wet steak and chops masala 2 tablespoon ginger paste
3 onion Vagaar with oil almond powder 1 cup coconut cream 1 cup yogurt/sourmilk 3 red tomatoes
ghee (Clarified butter), curry leaves, onion, green chilli, dhania (coriander).
Marinate clean meat in the masala/spices.
Make vagaar with the onion and almond powder. When onion is transparent-add the coconut cream, sour milk and grated tomato and liquidise till smooth. Keep aside.
Heat some ghee (Clarified butter) in a pot. add marinated meat and cook till almost done. Add the liquidised mixture and allow to cook till done.