Bhuna Chicken

1 whole chicken, skinned
2 medium onions, skinned, and chopped
2 tsp. freshly ground garlic
2 tsp. salt
1-2 level tsp. chili powder
11/2 tsp. ground coriander
1/2 level tsp. ground turmeric
1\2 cup water
2-3 tomatoes, chopped
1 tsp. ground ginger
1\2 cup oil
1-1\2 tsp. garam masala
2 tbsp. coriander leaves, chopped
2-3 green chilies, sliced

1. Wash and cut chicken into 8-10 pieces. In a heavy skillet, put chicken, onions, garlic, salt, chili powder, ground coriander, turmeric and water. Cook over medium heat until meat is half cooked, about 10-15 minutes.
2. Add tomatoes and ginger, stirring constantly cook for 5 minutes, or until tomatoes are reduced to purée.
3. Add oil and cook for 5 -8 minutes, keep stirring all the time. You may have to add little water to prevent gravy from sticking to the bottom of the pan.
4. Bhuna chicken is ready when oil begins to separate from gravy. Add 1\2 cup water, if you need thin gravy.
5. Add garam masala, coriander leaves and chilies, stir once and transfer to a serving dish.

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Balti Gosht (Pakistani Food Recipe)

1 kilogram mutton cut into 11\2 inch pieces
1 teaspoon black pepper
1 inch cinnamon stick
2-3 - black cardamoms
2 - bay leaves
1 large onion, thickly sliced
1\2 kilogram tomatoes, chopped
6-7 - green chillies
2 tablespoons ginger, finely chopped
2 tablespoon garlic paste
1 teaspoon red chili powder
1 teaspoon salt
1\2 cup oil

1. Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot. Add enough water to make the mutton tender.
2. Heat oil in a shallow frying pan or karahi. Add onions and stirring frequently fry for 5 minutes or until soft.
3. Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton. While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate.
4. Garnish with coriander leaves, diagonally cut green chilies and thin julienne's ginger.
5. Serve hot with Nan or Chapati.

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