Dhaba chicken karahi

Ingredients

• Ingredients
• 4 tbs butter
• 4 tbs cooking oil
• 2lb chicken cut into 3 inch pieces
• 1 tbs freshly crushed garlic
• 1 tbs freshly crushed ginger
• 11/2 lb finely chopped fresh tomatoes
• 11/2 tsp salt (or to taste)
• 2 tsp dry coarsely ground coriander
• 2 tsp coarsely ground cumin
• 1 tsp ground black pepper
• 1 tsp red chilli flakes
• 1 tsp garam masala
• 1 cup low fat yogurt (beaten with a fork)
• 2 tbs dry methi (fenugreek)
• 1 tbs finely sliced (or grated) fresh garlic
• 6 tbs freshly sliced green coriander
• 3 sliced jalapenos (optional)

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Preparation

• Cooking Directions
  
  In a small bowl add the salt, dry coriander, cumin, ground black pepper, chillie flakes and garam masala – dry masala mixture.
  
  Wash the chicken pieces in cold water and drain.
• Place the butter and oil in a non-stick pan, when butter melts add half the chicken pieces and fry on full heat until chicken turns a golden
  
  brown, remove into a dish, fry the second half of the chicken and remove.
• In the remaining oil and butter mixture, add ginger and garlic fry for two minutes, then add the tomatoes, and half the dry masala mixture.
• Mix well and add a cup of water, cook covered until the liquids from the mixture dry up and the mixture is bhuned (oil separates). Keep stirring from time to time so mixture doesn''t stick.
  
• Add chicken and stir in yoghurt, cook on medium heat and bhun again.
  
  Add the remaining dry masala mixture (add an extra 1 tsp red chillie flakes and 1 tsp ground black pepper for a hotter dish!)
• Add 2 tbs dry methi (fenugreek) and the freshly sliced garlic.
• Mix well, cooked covered for 5 mins on very low heat, add the thinly sliced ginger, garnish with freshly sliced green coriander and fresh jalapenos.
  Serve with nan or paratha's

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