Chicken Karhai

Ingredients:

1 kilo, 12-16 pieced, chicken

¼ cup vegetable oil

2 Tablespoon ginger garlic paste

5-6 medium size fresh tomatoes

2 teaspoon red chili powder, leveled

1 ½ teaspoon salt, leveled

¼ cup yogurt

4-6 green chilies, sliced

1 teaspoon ground cumin (zeera powder)

1 teaspoon dried fenugreek leaves (kasuri methi)

1 teaspoon allspice powder (garam masala powder)

Fresh coriander leaves

Directions:

In a pan heat the oil. Fry ginger garlic paste till golden brown. Add the sliced tomatoes. Mix well. When the oil appears on the surface, add the chicken pieces. Mix. When chicken turns white, add the chili powder, and the alt. Mix. Add a ¼ cup water. Cover the pan, and cook on low heat. As soon as the chicken is half done, add the yogurt, green chilies, and the ground cumin. Mix. Cover, and cook on low till chicken is fully cooked.

Then, crank up the heat and cook the chicken while continuously mixing. Add half a cup of water. Mix till masala is fully uniform. Add the garam masala, and the fenugreek. Mix and cook for five minutes longer on low heat, covered.

Garnish with fresh coriander leaves and julienned ginger.

Serve hot with naan.