Karahi Chicken

Ingredients

• 1/2 cup oil
• 2 lbs chicken bone-in
• 4 tbsp plain yogurt ( do not use greek)
• 5 tomatoes peeled and diced
• 2 green chilies chopped
• 2 green chilies whole -slightly slitted
• 1 tsp salt
• 1 tbsp finely chopped garlic or 1 tbsp garlic paste
• 2 tbsp finely chopped ginger or 2 tbsp ginger paste
• 1 tbsp coriander powder
• 1 tsp chili flakes (optional)
• 1 tsp cumin powder
• 1/4 tsp turmeric
• 1 tsp chaat masala
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 2 tbsp crushed coriander seeds
• 2 tsp cumin seeds
• 2 tbsp tomato paste
• 1/2 cup dried methi (fenugreek)
• 2 tbsp lemon juice
• 1-2 tbsp ginger julienned
• 1/2 handful chopped fresh cilantro or more for garnish

Method

1. Make cuts in the chicken pieces- I used a mix of thighs and drumsticks
2. Add oil in a large wok on high heat.
3. Place the chicken in the wok to cook until slightly browned.
4. Add yogurt to the wok, stir well and cook until almost all the water from the chicken and yogurt has reduced.
5. Add tomatoes and chopped chilies and 1 tsp salt. Mix lightly. Cover and cook for 10 minutes on high heat.
6. Once 10 minutes are up, add chopped ginger and garlic, coriander powder, tomato paste, chili flakes, cumin powder, turmeric powder, chaat masala, red chili powder, garam masala, crushed coriander seeds, cumin seeds, and the 2 whole chilies. Mix very well. If your masala (spices) are sticking to the bottom of the wok then add 1 tbsp of water as needed and mix.
7. Turn the heat down to low and let simmer for 20-25 minutes. Checking and stirring occasionally. After simmering, add methi (fenugreek) and mix well.
8. Add julienned ginger, chopped cilantro and lemon juice. Turn off heat and mix well.
9. Garnish with more ginger and cilantro. Serve with naan or rice. Enjoy!