Chicken / Mutton Korma Masala

You will need

• 1 kg chicken/mutton
• 4 onions
• 2 tablespoons ginger-garlic paste
• 1 spoon kewda (screwpine) water
• 1 packet Shahi Chicken/Mutton Korma Masala
• Curd (250 g in English list; 150 g + 100 g used in the method; not listed in the Hindi ingredient line)
• 1 pouch Shahi Chicken / Mutton Korma Masala

Method

1. Mix the chicken/mutton with ginger-garlic paste, 150 g curd and Shahi Chicken/Mutton Korma Masala and keep for 15 minutes.
2. Fry the onions to make birista (crisp fried onion). Divide into two parts: grind one part with 100 g curd and crush the other part by hand.
3. Heat oil in a vessel and deep fry the chicken/mutton mixture.
4. Add the ground curd-birista mixture and 2 cups water and cook until the meat is tender. Lower the flame, add kewda water and the second part of birista, and cook 5 minutes on low flame. Your favourite Shahi Korma is ready.