Chicken Karahi

Directions

1. Heat the oil/ghee: Heat the oil or ghee in a karahi or deep pan on medium heat. Sauté the chicken: Add the chicken and stir fry until it turns white and begins to brown slightly.
2. Heat the oil/ghee: Heat the oil or ghee in a karahi or deep pan on medium heat. Sauté the chicken: Add the chicken and stir fry until it turns white and begins to brown slightly.
3. Add the ginger-garlic: Add the ginger-garlic paste, stir and cook for 2 minutes until the raw smell goes away. Tomatoes: Add chopped tomatoes and cook on medium heat until they soften and release their juices. Covering the pan will help the tomatoes soften faster.
4. pices: Add salt, red chilli powder, cumin seeds, coriander powder, black pepper and chopped green chillies. mix and cook until the oil separates from the masala. Yogurt (optional): If using yogurt, add it, stir and cook until it is well mixed with the sauce. Cook: Cook thoroughly over low heat, stirring occasionally, until the chicken is tender and the sauce has reached your desired consistency.
5. arnish: Once ready, garnish with fresh coriander leaves, a sprinkle of garam masala and a squeeze of lemon juice. How to Serve: Serve hot with naan, roti or rice. Enjoy this delicious Chicken Karahi!