Mutton or Chicken Kalya Recipe

 

Ingredients

 

For the Meat

• 1 kg mutton or chicken, cut into medium-sized pieces
• 2 large onions, finely chopped
• 4-5 green chilies, slit
• 1/4 cup fresh coriander leaves, chopped

Spices

• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala
• Salt to taste

Whole Spices

• 2-3 bay leaves
• 4-5 green cardamom pods
• 2-3 cinnamon sticks
• 4-5 cloves

For Cooking

• 1/2 cup cooking oil
• 1/2 cup yogurt
• Water as needed

Preparation Method

Marination

1. Clean the meat thoroughly and pat dry.
2. In a large bowl, mix:
   • Meat pieces
   • Ginger-garlic paste
   • Red chili powder
   • Turmeric powder
   • Salt
   • Yogurt
3. Cover and marinate for 2-3 hours (preferably overnight in the refrigerator)

Cooking Process

1. Heat oil in a heavy-bottomed pan or pressure cooker
2. Add whole spices (bay leaves, cardamom, cinnamon, cloves)
3. Add chopped onions and sauté until golden brown
4. Add marinated meat and cook on high heat for 5-7 minutes
5. Reduce heat, cover, and cook until meat is tender
   • For mutton: 45-60 minutes
   • For chicken: 25-30 minutes
6. Add green chilies during the last 10 minutes of cooking
7. Adjust gravy consistency by adding water if needed
8. Sprinkle garam masala and fresh coriander leaves

Serving Suggestions

• Serve hot with:
  • Steamed rice
  • Naan bread
  • Paratha
• Garnish with additional fresh coriander leaves

Chef's Tips

• Use fresh spices for the best flavor
• Marination is key to tender, flavorful meat
• Can be made mildly spicy or hot based on preference
• Best enjoyed fresh and hot

Halal Considerations

• Ensure all ingredients are halal-certified
• Use halal-sourced meat from a trusted butcher
• Clean utensils and cooking area according to halal guidelines