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1
Heat oil or ghee in a handi (earthenware pot) and fry onions to a golden color, remove onions with a slotted spoon and add cloves, cumin, cardamoms and black paper to the oil and fry for few seconds.
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2
Add chicken, turmeric, coriander, garlic, ginger.
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3
Stirring frequently fry the meat for about 5 to 8 minutes.
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4
Meanwhile put onions and yogurt in a blender or food processor and grind to a smooth.
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5
Add onion mixture, chilli powder and salt.
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6
Fry for 5 more minutes.
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7
(Add 4 tablespoons of water if the mixture sticks to the bottom of the pan.)
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8
Add paya yakhni, and bring to a boil.
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9
While stirring frequently pour the flour mixture in a thin stream.
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10
Add 3 cups of water, cover with a tight fitting lid and seal with dough paste (Atte ki laip).
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11
Cook over low heat for about 20 minutes.
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12
When ghee float on top, sprinkle garam masala.
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13
Garnish with coriander leaves, green chili and ginger.
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14
Serve with Nan or chapati.
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15
Make Paya Yakhni:
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16
Place all the ingredients in a heavy based sauce pan and bring to boil and simmer for 30- 40 minutes over low heat until 2 cups of gravy is left.
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17
Discard the paya and reserve the stock.
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18
(the process of can be speeded up in the pressure cooker.)
