Chicken (Murgh) 1/2 kilogram Onions (Pyaaz) chopped 1/4 kilogram Green Chillies (Hari Mirch) 6 count Cardamom (Elaichi) 4 count Peppercorn (Gol mirch) 1 tablespoon Tomatoes (Timatar) chopped 1/4 kilogram National Chilli Powder 1 teaspoon Turmeric Powder 1/4 teaspoon Coriandar Seeds whole 2 tablespoon Cinnamon (Darcheeni) 2 stick Coriandar Leaves (Hara Dhania) fresh (chopped) 1/2 cup Iodized/Refined Salt 1 teaspoon Garlic Powder paste 1/2 tablespoon National Ginger Powder paste 1/2 tablespoon Oil (Tayl) 1/4 cup Black Pepper (whole) 8 to 10 count

Method Cut the meat in thin slices, rub ginger and garlic and lay aside. Fry chopped onions in a pan, spread chicken on onions. Sprinkle oil and spices, tomato, and cook on slow heat till the meat is almost done, add green chillies, cup of water and cook on slow fire till meat is tender. Garnish with chopped Fresh Coriander leaves/Parsley. Note: National Karahi Gosht Masala mix sachet can also be used instead of the spices used