The Marinade :
2 Tablespoons Garlic Paste.
2 Tablespoons Ginger Paste .
1 Teaspoon salt.
1/2 Teaspoon Crushed Black Pepper.
2 Tablespoons Thick Curd.
1 Tablespoon Oil.
To Cook Chops In :
1 Onion Chopped.
8-10 Black Peppercorns.
1 Stick Cinnamon.
2-3 Green Cardamons.
1 Teaspoon Kasoori Methi / Dried Fenugreek Leaves.
1 Tablespoon Ghee / Clarified Butter
Marinade the chops overnight . I marinade a whole lot of chops and freeze them in batches of 6-8 , using them as needed . That takes care of the preparation time when you next need to cook them .
In a deep bottom dish heat the ghee . When smoking hot throw in the peppercorns , cardamons and cinnamon . After 30 seconds add the onions , when translucent gently toss the chops in the onion masala to coat them and then spread them on the bottom of the pan . Cook over high heat 1 minute on each side . Add 1/2 cup water , cover tightly and cook over very low heat for 45 minutes to an hour , turning the chops every 15 minutes or so. When done add the methi and mix gently . At tis stage you can adjust flavors .You should end up with chops covered in a bit of masala as shown in the picture .
The chops are super succulent and tasty . Totally effortless