Chicken Karahi

Ingredients

• 2 1/4 lbs chicken breast
• 1 & 1/2 fresh tomato wedges
• 4 green chilli (optional)
• 3 tsp yellow mustard
• 1 bell pepper (quartered to eighths)
• 1 onion (quartered to eighths)
• 1 cup oil
• 3 tsp ghee
• 2 TBS ginger garlic paste
• 1 TBS tomato puree
• 2 cups base gravy
• Handful coriander for garnish
• 1 tsp salt (Marinade)
• 1 tsp chilli powder (Marinade)
• 1 tsp turmeric powder (Marinade)
• 2 TBS fresh lemon juice (Marinade)
• 1 tsp salt (Spice)
• 1 tsp turmeric powder (Spice)
• 1 tsp chilli powder (Spice)
• 1/2 tsp cumin powder (Spice)
• 1/2 tsp garam masala powder (Spice)
• 1 tsp curry powder (Spice)
• 2 tsp coriander powder (Spice)

Steps

1. Marinate chicken about 30 minutes prior using marinade ingredients.
2. Prep other ingredients.
3. Add oil and ghee to pan. Cook chicken in batches till chicken is slightly golden brown (8 to 10 minutes per batch) (high heat).
4. Add peppers and onions to the same oil which was used for the chicken.
5. Stir fry for a few minutes till slightly soft.
6. Add ginger garlic paste.
7. Turn heat to medium.
8. Add salt, turmeric, chili pepper, cumin, garam masala, curry powder and coriander.
9. Add tomato puree and mix.
10. Add tomatoes, mix. Turn back to medium high.
11. Add chilis. Mix.
12. Add chicken, mix. Cook till slightly dry.
13. Add Mustard, mix.
14. Add base gravy (it should be hot).
15. Let it cook till thicken (custard consistency).
16. Garnish with coriander/cilantro.