Karahi Chicken (boneless)
Equipment
- Wok or wok shaped pot
Ingredients
- 1 lb chicken chopped into bite size pieces
Marinade
- ⅓ cup yogurt
- ½ tsp chili powder
- ½ tsp salt
- 1 tsp ginger garlic paste
Karhai
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp chili powder
- ½ tsp salt
- ¼ cup passata or puree from 3 tomatoes
- 3-4 tbsp oil
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tsp coarse black pepper
Garnish
- 3 tbsp chopped cilantro
- 2-4 green chilies
- julienned ginger (8-12 slivers)
Instructions
- Marinate the chicken in the marinade ingredients for at least 20 minutes.
- Meanwhile dry roast the coriander and cumin seeds in a pan and then coarsely crush
- When you are ready to cook heat your pan on medium high heat and add the chicken, crushed cumin and coriander, passata, salt and chili powder
- Mix well and cook on medium high heat until the liquid is evaporated and the masala starts to stick to the bottom.
- Add the oil to the pan now and cook the masala on medium heat until the oil rises above the masala (the famous bhunna).
- At this point your chicken is done and you should be able to easily break it. If for some reason you cannot then add a splash of water and simmer on low heat until it's to your liking.
- Add the kasuri methi and black pepper and give it a gentle mix. Adjust seasoning!
- Turn off the stove, top with the garnishes and let it sit for a minute before serving so that all the flavours meld. Eat hot with some naan or chapatai!
Notes
- Salt: this is a teaspoon of salt measured with restraint, I always suggest starting off with less and adding more if you aren't comfortable eyeballing the amount.
- For more masala the fastest way is to increase the tomatoes. You may also change the recipe around by starting it by sauteeing off a finely diced onion for a more chicken masala kind of dish.
