Chara / Masu ko Tandruk (Nepali)
Ingredients:
1 Kg chicken - jointed OR 1 Kg mutton cut into largish pieces
ginger
garlic
dry red chillies
dhaniya
jeera
dalchini
lavang
small elaichi
tej patta
haldi
salt
250 gms dahi
2 tblspns desi ghee
onions
cooking oil - preferably mustard oil
Method:
Marinate the meat in a paste of ginger, garlic, dry red chillies, dhaniya, jeera, dal chini, lavang, elaichi, tej patta, haldi, salt, dahi and desi ghee. Rub it all in well into the meat and keep aside for 1 hour or more.
Heat oil. Throw in about 4 sliced onions and fry till golden brown. Add the marinated meat and stir till meat changes colour. Lower heat and cook covered in it's own juice - no water to be added - till the liquid dries up and oil floats on top.
This dish can be made without the onions as well. Add the meat to the heated oil and proceed as above. Tandruk can be preserved in the fridge for upto 10 - 15 days.
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1 comment:
Had this dish from a restaurant a few weeks ago. Very nice. Now trying to make it myself. Any chance of putting in the quantities of the spices, please?
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