Ingredients
Kaleji (chicken/mutton/beef) – 500 g (cleaned well)
Oil – 3 tbsp
Onion – 2 large (finely chopped)
Ginger-garlic paste – 1½ tbsp
Green chillies – 2–3 (slit)
Tomato – 1 large (finely chopped or crushed)
Curd – 2 tbsp (optional, for softness)
Lemon juice – 1½ tbsp
Fresh coriander – handful (chopped)
Dry Spices
Red chilli powder – 1 tsp
Kashmiri chilli powder – 1 tsp
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Chaat masala – 1 tsp
Black pepper powder – ½ tsp
Salt – to taste
Method
Prep kaleji: Wash thoroughly, soak 5 min in water + vinegar/lemon, rinse & drain.
Heat oil, add onions → sauté till golden brown.
Add ginger-garlic & green chillies → sauté till raw smell goes.
Add tomatoes + all dry spices (except chaat masala) → bhunao till oil separates.
Add kaleji + curd → mix on high flame 2–3 mins.
Cover & cook on medium for 10–12 mins (don’t overcook or it turns hard).
Open lid, cook dry or semi-dry as you like.
Finish with chaat masala + lemon juice + coriander. Toss well.