Ok so I’m pretty new to cooking, have been practicing dishes like karhai chicken, chicken korma, etc. I know how to bhoon the masalay and cook the chicken and stuff, but I get really confused after I’ve added everything and need to let the salan cook. I’m not sure what temperate to leave it on and when to tell when the salan is done. Usually my salan’s either turn out watery and/or with very little taste.
Not sure what I’m doing wrong, hoping you guys can help me!