چکن وائٹ ہانڈی

 اجزاء

• • Mutton qeema½ kilo
  • Onion, sliced1
  • Oil½ cup
  • Ginger paste1 tablespoon
  • Garlic paste1 tablespoon
  • Cloves½ teaspoon
  • Cumin seeds1 teaspoon
  • Black cardamom1
  • Tomato, chopped2
  • Royal cumin seeds½ teaspoon
  • Black pepper, crushed½ teaspoon
  • Ground turmeric½ teaspoon
  • Saltto taste
  • Ground coriander1 teaspoon
  • Red chilli powder1 tablespoon
  • White pepper½ teaspoon

• ترکیب

  • Cut onions into thin slices. Heat oil in a pot over medium flame, and sauté until translucent.
  • Add ginger and garlic paste. Saute.
  • Now add cloves, cumin seeds, black cardamom, and mutton qeema. Mix together.
  • Add chopped tomatoes and stir well, covering the lid for 5 minutes until the tomatoes have softened.
  • Now add coriander crushed, ground turmeric, salt, ground cumin, red chili, white pepper, garam masala, tomato paste, and peas. Mix well.
  • Add cubed potatoes, and mix well.
  • Add water, mix, and bring to a boil.
  • Stir in yogurt, cover the lid, and cook for 10 minutes until everything has cooked evenly and oil rises to the surface.
  • Garnish with freshly chopped coriander leaves and sliced green chilies.
  • Enjoy!