Chicken 65 Marinade 200gm

Flavour that originated in Hotel Buhari in Chennai and became one of the best snacks the Indian cuisine has to offer.  This marinade is as authentic as you can find it in Chennai.

Kadi Patta Chicken Masala 200gm

Bringing the Southern Flavours to your table. This Chicken Masala is something that will force you to lick your fingers and not leave a morsel on your plate. Extremely aromatic and full of those raw bold flavours. Make it dry or in a curry, it works for both.

Amritsari Fish Fry Marinade 200gm

Bringing you one of the most classic flavours of Amritsar. The Amritsari Fish Fry Marinade. Cook it within minutes in the comfort of your home. And if this doesn't make you go Brrrraaaahhhh, nothing will.

Korma Curry Paste 200gm

King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. With Masalejar curry paste, you can make your favourite Chicken, Mutton or Navratan Korma in a matter of a few minutes. Feel like royalty at home in just 3 simple steps.

Please check the back of the label for instructions.

Tandoori Marinade

Our best-seller marinade made purely because of the love of those tandoori flavours. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavour on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Amritsari Fish Fry Marinade

Bringing you one of the most classic flavours of Amritsar. The Amritsari Fish Fry Marinade. Cook it within minutes in the comfort of your home. And if this doesn't make you go Brrrraaaahhhh, nothing will.

Mutton Bhuna Masala

The classic Mutton Bhuna Masala. Stop scratching your heads when it comes to making Bhuna Mutton. It doesn't get easier than this. A perfect blend of spices to make that perfect mutton cooking in its own fat and just soaking all the spices in itself to give you this wonderful dish. Sorry, we're just in a dreamland. Follow the simple instructions to make this wonderful dish.

Tandoori Marinade

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Amritsari Fish Fry

Marinade 500gm -750gm Singhara/Surmai fish with the Amritsari Fish Fry Marinade.

Sprinkle gram flour on top and mix well

Deep fry the fish and garnish with lemon and chaat masala

Mutton Bhuna Masala

Step 1: Put 3 tbsp of oil in a kadhai. Saute 2 chopped onions till pink.

Step 2: Add 1.5kg mutton and stir fry for about 5/7 mins.

Step 3: Add the entire bottle of Mutton Bhuna Masala + 2 cups water. Cover & Cook.

Tandoori Marinade 200gm

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

How To Cook

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Mutton Bhuna Masala 200gm

The classic Mutton Bhuna Masala. Stop scratching your heads when it comes to making Bhuna Mutton. It doesn't get easier than this. A perfect blend of spices to make that perfect mutton cooking in its own fat and just soaking all the spices in itself to give you this wonderful dish. Sorry, we're just in a dreamland. Follow the simple instructions to make this wonderful dish.

Instructions

Step 1: Put 3 tbsp of oil in a kadhai. Saute 2 chopped onions till pink.

Step 2: Add 500gm/750gm mutton and stir fry for about 5/7 mins.

Step 3: Add the entire bottle of Mutton Bhuna Masala + 2 cups water. Cover & Cook.

Chicken 65 Marinade 200gm

Flavour that originated in Hotel Buhari in Chennai and became one of the best snacks the Indian cuisine has to offer.  This marinade is as authentic as you can find it in Chennai.

Tandoori Marinade 200gm

Our best-seller marinade made purely because of the love of those tandoori flavours. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavour on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Amritsari Fish Fry Marinade 200gm

Bringing you one of the most classic flavours of Amritsar. The Amritsari Fish Fry Marinade. Cook it within minutes in the comfort of your home. And if this doesn't make you go Brrrraaaahhhh, nothing will.

Korma Curry Paste 200gm

King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. With Masalejar curry paste, you can make your favourite Chicken, Mutton or Navratan Korma in a matter of a few minutes. Feel like royalty at home in just 3 simple steps.

Please check the back of the label for instructions.

Chicken 65 Marinade 100gm

Flavour that originated in Hotel Buhari in Chennai and became one of the best snacks the Indian cuisine has to offer.  This marinade is as authentic as you can find it in Chennai.

How To Cook

Marinade 500-750gm chicken with the Chicken 65 Marinade

Shallow fry till the chicken turns brown

Optional - You can sprinkle corn flour at the time of marination and deep fry it when its ready to cook.

Kadi Patta Chicken Masala 100gm

Bringing the Southern Flavours to your table. This Chicken Masala is something that will force you to lick your fingers and not leave a morsel on your plate. Extremely aromatic and full of those raw bold flavours. Make it dry or in a curry, it works for both.

How to Cook

Step 1: Marinate 500 gm Chicken in 2tbsp paste + 4 tbsp curd.
Step 2: Saute 2 chopped onions till brown & then put the chicken.
Step 3: Add 1 cup water, cover & cook.

Mutton Bhuna Masala 100gm

The classic Mutton Bhuna Masala. Stop scratching your heads when it comes to making Bhuna Mutton. It doesn't get easier than this. A perfect blend of spices to make that perfect mutton cooking in its own fat and just soaking all the spices in itself to give you this wonderful dish. Sorry, we're just in a dreamland. Follow the simple instructions to make this wonderful dish.

Instructions

Step 1: Put 3 tbsp of oil in a kadhai. Saute 2 chopped onions till pink.

Step 2: Add 500gm/750gm mutton and stir fry for about 5/7 mins.

Step 3: Add the entire bottle of Mutton Bhuna Masala + 2 cups water. Cover & Cook.

Kashmiri Mutton Fry Masala 100gm

Back in the day whenever Nagma aunty used to visit from Srinagar we knew we were in for a treat! Aunty and Mom would discuss recipes all day and would spend time in the kitchen experimenting with spices, meats and vegetables. In one such meeting she happened to tell mom about one recipe that she had developed for dry mutton masala. That's how Kashmiri Mutton Fry Masala was born. Extremely simple to make mutton recipe. Yes, all you may think mutton is quite difficult to make, say that no more. Follow the instructions

Instructions

Step 1: Put 4 tbsp of oil in a kadhai. Add 1kg mutton stir fry for about 5/7 mins

Step 2: Add the entire bottle of Kashmiri Mutton Fry Masala. Add 2 cups of water. Cover and cook till water completely reduces.

Kadi Patta Chicken Masala

Bringing the Southern Flavours to your table. This Chicken Masala is something that will force you to lick your fingers and not leave a morsel on your plate. Extremely aromatic and full of those raw bold flavours. Make it dry or in a curry, it works for both.

Chicken 65 Marinade

Flavour that originated in Hotel Buhari in Chennai and became one of the best snacks the Indian cuisine has to offer.  This marinade is as authentic as you can find it in Chennai.

Tandoori Marinade

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Korma Curry Paste

King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. With Masalejar curry paste, you can make your favourite Chicken, Mutton or Navratan Korma in a matter of a few minutes. Feel like royalty at home in just 3 simple steps.

Korma Curry Paste

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Heat Oil in a Kadhai, Add 2 onions puree & saute till pink.

Step 3: Add marinated chicken/mutton/paneer. Cover and cook on medium heat.

Chicken 65 Marinade

Marinade 500-750gm chicken with the Chicken 65 Marinade

Shallow fry till the chicken turns brown

Optional - You can sprinkle corn flour at the time of marination and deep fry it when its ready to cook.

Kadi Patta Chicken Masala

Step 1: Marinate 500 gm Chicken in 2tbsp paste + 4 tbsp curd.
Step 2: Saute 2 chopped onions till brown & then put the chicken.
Step 3: Add 1 cup water, cover & cook.

Tandoori Marinade

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Tandoori Marinade

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Reshmi Marinade

Reshmi/Malai is one flavour that's a part of every party in a north Indian household. Now make melt in the mouth Reshmi tikkas within a few minutes. With Masalejar marinades, cooking will become simple and flavourful.

Hariyali Marinade

When the freshness of herbs like Mint & Corriander meets Indian spices, Hariyali Tikka is born. Use masalejar marinade with your choice of meat/vegetable and make a delicious snack under 15 mins. Follow these simple steps to make Hariyali Tikkas.

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Amritsari Fish Fry Marinade 100gm

Bringing you one of the most classic flavours of Amritsar. The Amritsari Fish Fry Marinade. Cook it within minutes in the comfort of your home. And if this doesn't make you go Brrrraaaahhhh, nothing will.

How To Cook:

Marinade 500gm -750gm Singhara/Surmai fish with the Amritsari Fish Fry Marinade.

Sprinkle gram flour on top and mix well

Chicken 65

Deep fry the fish and garnish with lemon and chaat masala

Flavour that originated in Hotel Buhari in Chennai and became one of the best snacks the Indian cuisine has to offer.  This marinade is as authentic as you can find it in Chennai.

How To Cook

Marinade 500-750gm chicken with the Chicken 65 Marinade

Shallow fry till the chicken turns brown

Optional - You can sprinkle corn flour at the time of marination and deep fry it when its ready to cook.

Mutton Bhuna Masala 100gm

The classic Mutton Bhuna Masala. Stop scratching your heads when it comes to making Bhuna Mutton. It doesn't get easier than this. A perfect blend of spices to make that perfect mutton cooking in its own fat and just soaking all the spices in itself to give you this wonderful dish. Sorry, we're just in a dreamland. Follow the simple instructions to make this wonderful dish.

Step 1: Put 3 tbsp of oil in a kadhai. Saute 2 chopped onions till pink.

Step 2: Add 500gm/750gm mutton and stir fry for about 5/7 mins.

Step 3: Add the entire bottle of Mutton Bhuna Masala + 2 cups water. Cover & Cook.

Kadi Patta Chicken Masala

Bringing the Southern Flavours to your table. This Chicken Masala is something that will force you to lick your fingers and not leave a morsel on your plate. Extremely aromatic and full of those raw bold flavours. Make it dry or in a curry, it works for both.

Kashmiri Mutton Fry Masala

Back in the day whenever Nagma aunty used to visit from Srinagar we knew we were in for a treat! Aunty and Mom would discuss recipes all day and would spend time in the kitchen experimenting with spices, meats and vegetables. In one such meeting she happened to tell mom about one recipe that she had developed for dry mutton masala. That's how Kashmiri Mutton Fry Masala was born. Extremely simple to make mutton recipe. Yes, all you may think mutton is quite difficult to make, say that no more. Follow the instructions

Tandoori Marinade 

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Chicken 65 Marinade

Flavour that originated in Hotel Buhari in Chennai and became one of the best snacks the Indian cuisine has to offer.  This marinade is as authentic as you can find it in Chennai.

Please check the back of the label for instructions.

Mutton Bhuna Masala 100gm

The classic Mutton Bhuna Masala. Stop scratching your heads when it comes to making Bhuna Mutton. It doesn't get easier than this. A perfect blend of spices to make that perfect mutton cooking in its own fat and just soaking all the spices in itself to give you this wonderful dish. Sorry, we're just in a dreamland. Follow the simple instructions to make this wonderful dish.

Instructions

Step 1: Put 3 tbsp of oil in a kadhai. Saute 2 chopped onions till pink.

Step 2: Add 500gm/750gm mutton and stir fry for about 5/7 mins.

Step 3: Add the entire bottle of Mutton Bhuna Masala + 2 cups water. Cover & Cook.

Kashmiri Mutton Fry Masala 100gm

Back in the day whenever Nagma aunty used to visit from Srinagar we knew we were in for a treat! Aunty and Mom would discuss recipes all day and would spend time in the kitchen experimenting with spices, meats and vegetables. In one such meeting she happened to tell mom about one recipe that she had developed for dry mutton masala. That's how Kashmiri Mutton Fry Masala was born. Extremely simple to make mutton recipe. Yes, all you may think mutton is quite difficult to make, say that no more. Follow the instructions

Step 1: Put 4 tbsp of oil in a kadhai. Add 1kg mutton stir fry for about 5/7 mins

Step 2: Add the entire bottle of Kashmiri Mutton Fry Masala. Add 2 cups of water. Cover and cook till water completely reduces.

Tandoori Marinade

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Hariyali Tikka Marinade

When the freshness of herbs like Mint & Corriander meets Indian spices, Hariyali Tikka is born. Use masalejar marinade with your choice of meat/vegetable and make a delicious snack under 15 mins. 

Achaari Tikka Marinade

A flavour that's robust and so tasty it'll make you dip in for more. That masala in  your favourite achaar is the favourite part about that achaar isn't it? And a fun fact, that masala goes really well with your choice of meat/veggies etc. Simple 2 step cooking process and you'll impress everyone at home.

Lababdar Curry Paste

Lababdar is a rich & tangy gravy, packed with the flavour of real cashews. With masalejar curry paste, you can prepare Chicken Lababdar, Paneer Lababdar, Shahi Paneer, etc without any hassle. 

Lababdar Curry Paste

Step 1: Put 2 Onions Puree & 2 Tomato Puree in a Kadhai and stir till the oil splits

Step 2: Add 4tbsp paste for 750gm Meat/Paneer. Put 1 cup water.

Step 3: Add Meat/Paneer. Cover and cook on medium heat.

Achaari Tikka Marinade

Step 1: Marinate 500gm Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Hariyali Tikka Marinade

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Tandoori Marinade

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Tandoori Marinade:

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Instructions:

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Reshmi Marinade:

Reshmi/Malai is one flavour that's a part of every party in a north Indian household. Now make melt in the mouth Reshmi tikkas within a few minutes. With Masalejar marinades, cooking will become simple and flavourful.

Instructions

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Tandoori Marinade:

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Instructions:

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Amritsari Fish Fry Marinade:

Bringing you one of the most classic flavours of Amritsar. The Amritsari Fish Fry Marinade. Cook it within minutes in the comfort of your home. And if this doesn't make you go Brrrraaaahhhh, nothing will.

Instructions to cook:

Marinade 500gm -750gm Surmai fish with the Amritsari Fish Fry Marinade.

Sprinkle gram flour on top and mix well

Deep fry the fish and garnish with lemon and chaat masala

Tandoori Marinade:

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Instructions:

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Korma Curry Paste:

King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. With Masalejar curry paste, you can make your favourite Chicken, Mutton or Navratan Korma in a matter of a few minutes. Feel like royalty at home in just 3 simple steps.

Instructions

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Heat Oil in a Kadhai, Add 2 onions puree & saute till pink.

Step 3: Add marinated chicken/mutton/paneer. Cover and cook on medium heat.

Reshmi Marinade:

Reshmi/Malai is one flavour that's a part of every party in a north Indian household. Now make melt in the mouth Reshmi tikkas within a few minutes. With Masalejar marinades, cooking will become simple and flavourful. 

Instructions

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Lababdar Curry Paste:

Lababdar is a rich & tangy gravy, packed with the flavour of real cashews. With masalejar curry paste, you can prepare Chicken Lababdar, Paneer Lababdar, Shahi Paneer, etc without any hassle. Just follow these simple instructions below.

Instructions

Step 1: Put 2 Onions Puree & 2 Tomato Puree in a Kadhai and stir till the oil splits

Step 2: Add 4tbsp paste for 750gm Meat/Paneer. Put 1 cup water.

Step 3: Add Meat/Paneer. Cover and cook on medium heat.

Hariyali Marinade:

When the freshness of herbs like Mint & Corriander meets Indian spices, Hariyali Tikka is born. Use masalejar marinade with your choice of meat/vegetable and make a delicious snack under 15 mins. Follow these simple steps to make Hariyali Tikkas.

Instructions:

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Tandoori Marinade:

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Instructions:

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Hariyali Tikka Marinade:

When the freshness of herbs like Mint & Corriander meets Indian spices, Hariyali Tikka is born. Use masalejar marinade with your choice of meat/vegetable and make a delicious snack under 15 mins. Follow these simple steps to make Hariyali Tikkas.

Instructions:

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Korma Curry Paste:

King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. With Masalejar curry paste, you can make your favourite Chicken, Mutton or Navratan Korma in a matter of a few minutes. Feel like royalty at home in just 3 simple steps.

Instructions

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Heat Oil in a Kadhai, Add 2 onions puree & saute till pink.

Step 3: Add marinated chicken/mutton/paneer. Cover and cook on medium heat.

Tandoori Marinade:

Our best-seller marinade was made purely because of the love of those tandoori flavors. Cook Paneer, Chicken, Soya Chaap, Mushrooms, Fish, basically any meat or veggie you would love the tandoori flavor on, in just a few minutes. No looking around the kitchen for spices and worrying about their proportions. With Masalejar marinades, cooking will really become simple and flavourful.

Instructions:

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Cook it in a pan or an oven on medium heat

Lababdar Curry Paste:

Lababdar is a rich & tangy gravy, packed with the flavour of real cashews. With masalejar curry paste, you can prepare Chicken Lababdar, Paneer Lababdar, Shahi Paneer, etc without any hassle. Just follow these simple instructions below.

Instructions

Step 1: Put 2 Onions Puree & 2 Tomato Puree in a Kadhai and stir till the oil splits

Step 2: Add 4tbsp paste for 750gm Meat/Paneer. Put 1 cup water.

Step 3: Add Meat/Paneer. Cover and cook on medium heat.

Lababdar Curry Paste:

Lababdar is a rich & tangy gravy, packed with the flavour of real cashews. With masalejar curry paste, you can prepare Chicken Lababdar, Paneer Lababdar, Shahi Paneer, etc without any hassle. Just follow these simple instructions below.

Instructions

Step 1: Put 2 Onions Puree & 2 Tomato Puree in a Kadhai and stir till the oil splits

Step 2: Add 4tbsp paste for 750gm Meat/Paneer. Put 1 cup water.

Step 3: Add Meat/Paneer. Cover and cook on medium heat.

Korma Curry Paste:

King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. With Masalejar curry paste, you can make your favourite Chicken, Mutton or Navratan Korma in a matter of a few minutes. Feel like royalty at home in just 3 simple steps.

Instructions

Step 1: Marinate (500gm) Meat/Paneer in 4 tbsp paste + 4 tbsp yogurt.

Step 2: Heat Oil in a Kadhai, Add 2 onions puree & saute till pink.

Step 3: Add marinated chicken/mutton/paneer. Cover and cook on medium heat.