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Heat ghee in a heavy-bottomed pan and sauté the whole spices until fragrant. Add the onion paste and cook until it turns golden brown. Add the chicken or mutton and cook for 5–7 minutes until lightly browned. Stir in the yogurt and nut paste, mixing well to coat the meat evenly. Add salt and simmer on low heat until the meat becomes tender and the gravy thickens. Stir occasionally to prevent sticking and adjust the consistency with a little warm water if needed. Garnish with chopped coriander or fried onions and serve hot with naan, Sheermal, Roomali Roti, or fragrant pulao.
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In a medium bowl, whisk together the olive oil and red wine vinegar. Add the Italian
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Ciabatta is a classic Italian bread known for its crispy crust, airy
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