Chakna Recipe
Recipe information
Make Chakna in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main stew
Tempering & oil
Accompaniments & garnish
Main stew
1. Prepare and brown meat
Pat the cubed mutton dry and season lightly with 0.5 tsp salt. Heat 2 tbs oil or ghee in a heavy-bottomed pot over medium-high heat. Add the meat in a single layer and brown on all sides (about 6–8 minutes) in batches if needed. Remove and set aside.
2. Sauté whole spices and onions
In the same pot, add the remaining 2 tbs oil. Add bay leaves, cinnamon stick, green cardamom and cloves. Sauté for 30 seconds until fragrant. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are golden brown (8–10 minutes).
3. Add aromatics and spices
Stir in ginger-garlic paste and slit green chilies; cook 2–3 minutes until raw smell disappears. Add fennel seeds and crushed black peppercorns, then mix in coriander powder, red chili powder, turmeric and remaining 1 tsp salt. Cook the spices for 1–2 minutes, stirring so they don’t burn.
4. Add tomato and return meat
Add chopped tomato and cook until it breaks down and the oil separates slightly from the masala (4–5 minutes). Return the browned meat and any accumulated juices to the pot and stir to coat with the masala.
5. Simmer to tender
Pour in 500 ml water or stock. Bring to a boil, then reduce heat to low, cover partially and simmer gently for 45–60 minutes until meat is tender. If using a pressure cooker, cook for 20–25 minutes after first whistle. Stir occasionally and add a little more water if the curry dries out.
6. Finish with garam masala and cilantro
Once meat is tender and the gravy has thickened to your liking, stir in 1 tsp garam masala and chopped cilantro. Adjust salt to taste and simmer uncovered 3–4 minutes to meld flavors.
Tempering & final assembly
7. Optional tempering
If you like an extra layer of aroma, heat 1 tbs oil in a small pan, add a pinch of crushed black pepper or more fennel and pour this hot oil over the prepared chakna.
8. Serve
Transfer the chakna to a serving bowl. Sprinkle roasted peanuts (if using) and scatter onion rings and chopped cilantro around the bowl. Serve hot with lime wedges and toasted pav, bread or crackers on the side.
Accompaniments
9. Garnish & serve
Offer green chutney and lemon wedges for squeezing. For a pub-style chakna, ensure small bowls of chopped raw onions and extra roasted peanuts are available for nibbling between drinks.
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