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Serves 6. Marinate the chicken with all the ingredients except the green chilies for at least one hour. Heat up the oil or ghee in a deep and heavy stockpot or saucepan over medium heat. Pour the seasoned meat in the pan and cook for 10 to 15 minutes stirring every 2-3 minutes. Add water whenever it becomes dry or tends to stick to the bottom of the pan. Next, add two cups of hot water and bring the mixture to a boil. Lower the heat and cook for another 15 minutes or until the meat is tender. Check the dish for salt, according to your taste. When the gravy looks like it is thickening, turn off the heat, add the green chilies and keep it covered for about 5 minutes. Serve over basmati rice with some salad or chutney. You can substitute 4 to 6 small prunes to the dish for the sugar to add a little sweetness and variety. You can garnish the dish before serving with cashews or almonds. If you're so inclined you might also throw in a potato or two, cut up into 1 inch pieces, and add them during the last 15 minutes of cooking. Marinating the chicken longer than one hour increases the flavor too. Ghee is clarified butter -- butter that has the milk solids and water removed. It is very tasty and has been said to be healthier than plain butter. Note: Ghee does not require refrigeration if you keep it moisture free in a sealed jar. If you add any moisture (even dipping a wet spoon into it) you will need to refrigerate it. Ghee 1 lb. high quality butter Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done.
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