Pakistani Karahi Chicken

1 Kg Chicken with bone

Marinade

1/4th cup yogurt

2'' stick ginger and 6-7 cloves of garlic, both coarsely minced

1 Tsp Chili Powder

1 Tsp Salt

Masala Powder

Grind:

1 Tsp Coriander seeds

1 Tsp Cumin Seeds

2-3 Peppercorns

Other Ingredients:

2 Tbsps Oil

2-3 Bay Leaves

1 Onion Chopped finely

1 Pkt Tomato Puree or 1/4th cup Passata

1-2 tsps Paprika powder or Chili powder to cut the sweetness of the puree (Optional)

2 Tsps Kasuri Methi (dried fenugreek leaves)

Handful of Cilandtro

3 Large Green Chilies for Garnish

Method:

First marinate the chicken with the ingredients listed under marinade and keep aside. For 2-3 hours before cooking at least. Meanwhile make the masala powder and keep that aside as well.

In a large skillet, shaped like a "karahi", add oil, bay leaves and onions. Allow the onions to brown. Now add the marinated chicken and stir well. When the chicken starts to release water, add the Masala powder that you ground and give it a gentle but good mix.

Keep on medium flame throughout.

After 5 -10 mins, add the passata or tomato puree and give it a good stir. Taste the gravy for salt and spice.

If too salty, then add more puree, if too sweet add 1-2 tsps of chili powder as mentioned above and a tsp of lemon.

After 10 more mins of cooking, add the crushed Kasuri Methi, mix the chicken and then a handful of coriander.

The chicken in total should take 20-30 mins to cook. Serve in a dish and garnish with large chilies. Serve with paranthas or steamed rice.