Karahi Chicken

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Prep Time10

Cook Time35

Marinating Time2

Servings: people

Calories: 516kcal

Author: Chief Cook and Bottle Washer

600 g Chicken Thighs skinned and boned (or chicken breast if you prefer but cut down the cooking time of the chicken)
2 tsp Garlic Paste
2 tsp Ginger Paste
75 ml Natural Yoghurt greek style works best
50 g Butter melted
1 large Onion finely chopped
½ tsp Crushed Chillies
1 tsp Turmeric it is 'ter mer ick' not 'tue mer idk' it has an R in it's name!
1 tbsp Ground Coriander
400 g Chopped Tomatoes that's a can to most of us!
150 ml Hot Water
1 tsp Salt
2 tsp Fenugreek Leaves dried
1 tsp Balti Garam Masala
3 Green Chillies
1 tbsp Chopped Coriander to garnish
1 tbsp Oil we use rapeseed which we find very good

Cut the chicken up into 2.5cm cubes and place in a large bowl with 1 tsp garlic paste, 1 tsp ginger paste and all of the yoghurt. Mix well and set aside to marinate for a couple of hours
Heat a wok (or karahi if you have one!) over a medium heat and add the oil. Add the onion and cook for about 8-10 minutes until it is softened and just starting to colour, then add the crushed chillies and the remaining 1 tsp of garlic paste and 1 tsp of ginger paste and stir fry for 30 seconds
Add the tomatoes and cook for about 5-8 minutes until the oil starts to separate, add the chicken and cook on a high heat for 5 minutes and then add the water and salt
Cook for about 10-15 minutes until the sauce has thickened and the chicken is cooked (if you are using chicken breast reduce the cooking time to about 5-10 minutes) and then add the fenugreek leaves, garam masala and green chillies. Cook for 2 minutes and then garnish with the coriander. Serve with naan bread (which is really naan bread since naan means bread so we are saying "bread bread"!)