• 
  

  2 teaspoons ground garlic                                  1 cup finely chopped onions 

  
  
• 
  

   6 cardamoms                                                     4 sticks cinnamon  

  
  
• 
  

  1 cup sweet curd or sour cream                          2 teaspoons salt

  
  
• 
  

   1 cup ghee                                                      1 tablespoon lemon juice          

  
  
• 
  

  2 tablespoons keora water                                  2 tablespoons raisins 

  
  
• 
  

  Select big sized chickens. Cut the chicken into 8 pieces.

  
  
• 
  

  In a sacucepan combine the ingredients except lemon juice, keora water and raisins. Sour cream plus 2 tablespoons sugar may substitute sweet curd and lemon juice. Mix spices with the chicken, cover the pan, cook over a moderate heat for 10 minutes, then over low heat for about one hour.

  
  

  Add keora water and fry meat stirring regularly for 10 minutes. When oil separates from gravy add raisins. Keep over a very low heat for a few minutes.

  
  

  Serve hot with porota or pullao.

  
  

   

  
  
• MUTTON REZALA
  
• Ingredients:
  2 kg(4lbs) lean boneless mutton
  1 cup finely chopped onion
  2 tablespoons ground ginger
  2 teaspoons ground garlic
  
• 5 cardamoms
  3 sticks cinnamon
  
• 1 cup natural yougurt
  
• 1 tablespoon salt
  
• 
  
  1 cup ghee or vegetable oil
  
  
• 
  
  20 green chillies
  
  
• 
  
  2 tablespoons keorawater
  
  
• 
  
  1 tablespoon raisins
  
  
• 
  
  2 tablespoons shredded almonds.
  Method:
  In a cooking pan place meat,onion,ginger,garlic,cinnamon,cardamom,yogurt,saltand ghee,mix well,cover and cook over moderate heat for about 25 minutes.
  

When gravy thickens add keorawater and simmer for about 45 minutes,stirring from time to time. Add green chillies,raisins and keep over very low heat for about 1 hour. Garnish with almonds.
Serve rezala with plain / pullao rice or porotha. 

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