Chicken Karahi 

INGREDIENTS

• 1.5 pound Chicken cut into 1.5 inch pieces
• 3 tablespoon Ghee or Oil
• 2 Green Chili Pepper optional, slit into two, see notes
• 1 ½ teaspoon Salt adjust to taste
• 7 cloves Garlic minced
• 1 tablespoon Ginger grated
• 3 cup Tomato finely diced, or peeled and chopped, 500grams
• ¼ cup Yogurt full-fat whole milk, whisked
• 1 teaspoon Garam Masala
• 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
• 1 tablespoon Lime juice

Spices

• ¼ teaspoon Turmeric
• 1 teaspoon Ground Cumin
• 1 teaspoon Kashmiri red chili powder adjust to taste
• 2 teaspoon Coriander powder (Dhaniya powder)
• ½ teaspoon Black Pepper freshly crushed, adjust to taste

Garnish

• Cilantro leaves chopped
• 2 Green Chili Pepper sliced in half
• 1 inch Ginger julienned

INSTRUCTIONS 

1. Heat oil or ghee in a large heavy bottom pan. Add chicken and cook until its color changes, about 5 minutes.
2. Add green chili pepper, ginger and garlic in the chicken and cook for 2 minutes until well combined.
3. Add tomatoes, salt and cover with a lid for 8-10 minutes.
4. Add all the spices (coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper) and cook for 2 -3 minutes on high flame.
5. Bring the flame to medium heat. Add yogurt while stirring contunuously and cook for 3 minutes.
6. Add garam masala, dry fenugreek leaves, lime juice, and give the cury a stir.
7. Garnish with slit green chili peppers, julienned ginger and cilantro. Serve with roti, paratha, or naan.