Ingredients:
Koel (Asian Koel bird) - ten to twelve, whole or take away four items
Sliced onions - one cup
Garlic paste - one tablespoon
Ginger paste - one tablespoon
Red seasoning - a pair of teaspoons
Cumin powder - one teaspoon
Cinnamon powder - one teaspoon
Crushed cardamom - one teaspoon
Jaiphal (nutmeg) powder - ½ teaspoon
Green chili - three to four
Black pepper powder - ½ teaspoon
Lime juice - one tablespoon
Sugar - ½ teaspoon
Salt - one teaspoon (as needed)
Oil - ½ cup
Ghee - a pair of tablespoons
Preparation:
Clean the birds totally. Clean and rinse.
Marinate with salt.
Heat oil in a very pan and fry the items gently.
Remove the items from the pan and keep aside.
Fry the onions within the same pan.
Keep aside for later use.
Add the ginger and garlic paste into constant heated oil.
Add a pair of tablespoons of water and stir for a second.
Mix within the cumin and red flavourer.
Now add within the deep-fried bird items and cook for concerning three to four minutes.
Add another a pair of tablespoons of water and cook for two to three minutes.
Add the cinnamon powder, crushed cardamom, jaiphal and black pepper powder.
Stir for concerning a pair of to three minutes.
Pour a pair of cups of water and let it cook over medium heat.
After concerning ten to fifteen minutes, add within the deep-fried onions (leave concerning a pair of tablespoons for later).
Keep over low heat.
Stir within the inexperienced chili, clarified butter and juice.
Cook for one more five minutes.
Mix within the sugar once the meat becomes tender and also the gravy thickens up.
Turn off the warmth and let it sit for one more ten minutes.
Garnish with the remaining deep-fried onions.
Serve hot with rice bread, paratha or rice polao.