Dhaba chicken karahi
Ingredients
6
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Preparation
Preparation15 min
Cook time30 min
- 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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