• 1 kilo mutton or chicken
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • salt according to taste
  • 1 tsp freshly crushed black pepper
  • 1/2 tsp red chili powder
  • 5-6 tomatos (medium size)
  • 3-4 whole green chilies
  • 4 tbs oil


This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok.

  • Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
  • When that is done add 3 glasses of water, cover and leave to tenderize.
  • If you're using chicken you dont have to add water and can move on the the next step.
  • When the meat has softened add everything, including the oil, except green chilies & tomatoes.
  • Increase the heat to dry water if any then add green chilis & tomatoes.
  • Lower the heat and cook covered for 5-10 minutes.
  • Then when the tomatos have softened, increase the heat and evaporate all the water.
  • The end result should be with very little gravy.

Serve with Naan.