Episode 44 - Jardaloo Salli Marghi

Ingredients: Oil 1/2 measuring cup Fried onions 3 tablespoons Kashmiri chilly powder 2 teaspoons Turmeric powder 1/2 teaspoon Tandoori masala red 1 tablespoon Garam masala 2 tablespoons Tomato pure 150 grams Ginger Garlic paste 1 tablespoon Sugar 4 tablespoons Vinegar 2 tablespoons Cardamom green 4 Cloves 6 Black pepper 8 Apricot 15 Raisins 2 tablespoons Cashew 20 slit into 2 Charoli nuts 1 tablespoon Coriander fresh chopped 2 tablespoons Sali 200 grams Chicken legs 4 or 1 kg chicken If you are using mutton instead of chicken then take 1 to 1 1/2 kg mutton boti and cook it in a pressure cooker. Add the stock first to the gravy. Do not use water in the gravy and adjust the salt accordingly as the stock will also contain some salt. Cook the gravy and thicken it before adding the cooked mutton. Mix it well, give it a boil and then remove it from the stove.