Wash the meat.
In a bowl marinate meat with yogurt, chili powder, salt, zeera powder, garam masala, ginger and garlic paste.
Cover and marinate for 2 hours.
Then cook the meat on slow flame, until its done and the water dries up.
Add oil in it and fry for 5 minutes, until the oil separates.
Add 1/2 cup of water in it (or depending on how thin you want the curry) and cook on slow flame for further 10 minutes.
Finally remove from heat and garnish with Chop Hara masala and Slice onion.
Serve hot with Roti or Nan.