Heat oil and drop in 3 dried red chillies, 3 cloves and 10 Green cardamom, 1 black one and a 2" piece of Cinnamon.

In a minute later, tip in 10 cloves of White Garlic, 3 finely sliced onions, 3-4 sliced green chillies.

Bhunno them for while, add some salt, a tsp of red chilli powder and 1/3rd tsp of turmeric, bhunno again, add a large roughly chopped tomato and allow the masala to get a dark red color.

In goes the 500 grams of meat pieces, stir and make sure all pieces are sealed with the masala and the fat in the pot.

Cook on high flame for 5-6 minutes and pour in well beaten yoghurt about 350 grams, and then the flame whimpers to a simmer...allowing the yoghurt to blend into the masalas and get into the meat pieces as well.

This moment I sprinkled some ellaichi powder and rose water, and small bubbles allow the gravy to become rich and thicken as the onions melt into the sauce to give it a body. Enjoy with Tawa Parathas or Naan !