A cikin babban kwano mai gauraya, hada kaza, yogurt, mai, gishiri, turmeric, cumin, coriander, garam masala, barkono baƙar fata da cayenne. Rufe kwanon da kuma firiji na akalla minti 30 har zuwa dare. A cikin babban kwanon rufi a kan matsanancin zafi mai zafi, ƙara 1 tablespoon na man inabi. Da zarar shimmering, ƙara marinated kaza da kuma dafa har sai da wuta a waje da kuma ciki zafin jiki ya kai 165 ℉. A cikin babban skillet a kan matsakaici zafi, ƙara man inabi. Da zarar man ya yi kyalkyali, sai a zuba albasa da gishiri a dafa har sai albasar ta fara yin caramel, kamar minti 5. Add da cardamom pods, cloves, tafarnuwa, ginger da chili kuma ci gaba da dafa har sai da m, kamar minti 3. Ƙara rabin man shanu a kwanon rufi da motsawa don narke man shanu gaba daya. Ƙara cilantro mai tushe, garam masala, turmeric, cumin ƙasa da cayenne. Ci gaba da dafa abinci har sai kayan yaji sun toashe kuma manna ya fara samuwa a kasan kwanon rufi, kamar minti 3. Ƙara miya tumatir, kirim mai nauyi da ruwan 'ya'yan lemun tsami da kuma motsawa don haɗuwa. Ki kawo ruwan cakuda ya dahu sannan ki cire daga wuta ki huce a cikin blender mai karfi har sai yayi laushi. Saka miya ta cikin ramin raga mai kyau a mayar da shi cikin kwanon rufi kuma sanya a kan matsakaici-ƙananan zafi. Ƙara sauran man shanu a cikin kwanon rufi kuma juya har sai man shanu ya narke gaba daya. Ƙara lemun tsami da kuma dandana don daidaitawa don kayan yaji. Ƙara kajin da aka dafa a cikin miya kuma motsa cikin ganyen cilantro. Ku yi hidima tare da shinkafa basmati mai tururi.