Ingredients

• 1.5 kg - fresh mutton (bone-in), cut into bite-like chunks
• 5 spring onions, sliced into rounds
• For the marinade:
• ¾ cup - malt vinegar
• 1 tsp - red chilli powder
• 5 tbsp - ginger-garlic paste
• Salt to taste
• For the gravy:
• 2 tsp - chopped chives
• 3 tbsp - black peppercorns
• a large pinch of garam masala powder
• 250 ml - tomato puree
• 3 tbsp - butter
• 6 tbsp - cream5 tbsp - blackcurrant juice

How to Make Hare pyaazwala chicken

• Heat oil in a non-stick wok.
• Saute the ginger-garlic paste for 1 minute. Add spring onions, chicken, green chillies and salt.
• Cover and cook on medium heat, stirring occasionally.
• When the chicken is cooked and dry, add the lime juice, coriander, mint and garam masala. Cook for 2-3 mins.
• Serve hot.