Ingredients Boneless chicken,cubed Yogurt Oil Onion ,sliced Ginger paste Garlic paste Green chillies,minced Salt Bay

Salt Bay leaf Coriander powder Cumin powder Mace and cardamom powder Fresh coriander leaves,chopped Method 800 grams 1 1/2 cups 3 tablespoons 2 medium 2 teaspoons 2 teaspoons 5 to taste 2 1 teaspoon 1 teaspoon 1/2 teaspoon 2 tablespoons

Heat one tablespoon of oil in a kadai and saut the onions till brown. Grind the onions to a fine paste. Marinate the mutton in a mixture of the yogurt, ginger paste, garlic paste, minced green chillies and salt for one hour, preferably in a refrigerator. Heat the remaining oil in a pressure cooker and add the bay leaves. Add the marinated mutton and cook till the gravy starts boiling. Stir in the coriander powder, cumin powder, browned onion paste and half a cup of water. Seal the cooker with the lid and cook till the pressure is released six times (six whistles). Remove the lid when the pressure has reduced completely and sprinkle the mace-cardamom powder over the mutton. Serve hot, garnished with chopped coriander leaves.