- Heat oil in a wok, add garlic and let it heat for 15 seconds on medium-high heat.
- Then add chicken, salt and cumin and fry the chicken on medium-high heat.
- Let the chicken get light brown from one side then flip it in the pan.
- Once both sides of chicken are browned, add cayenne, black pepper, garam masala, turmeric and yogurt and Sautee everything together. The yogurt lets the spices, mix well without being burnt on the medium-high heat.
- Then turn the heat on medium-low. Cover and let it simmer for 10-15 minutes cook the chicken thoroughly. Turn heat back on medium high, this time to get rid of excess water. The more you cook karhai the better it gets.·
- Puree two tomatoes and add that to the wok, reduce the masala to half.
- Chop the last tomato and add that to the wok. From this point you will need to stir so the beautiful masala does not stick to the pan.
- Let it cook and stir it until you see a layer of oil forming and the water reducing from the karhai. (Approx. 10-15 mins).
- Once it is ready, turn the heat off and add ginger, cilantro and green chile. Serve with naan or rice pilaf.
- If you eat mild spices, you can use less cayenne, green chile and black pepper.
- Garama masala and cumin add to the taste and shouldn’t make the dish spicy.
- Add more tomatoes for more sauce.(masala)
- Taste the salt before you add the garnish. Add more if you want to and cook and stir for two more minutes.
- Use any pan as long as the chicken can be fried with its masala.
- chop all the tomatoes if you want more of a body to their dish.
- If you don’t like cilantro add parsley :)
|Sautee Garlic 15 seconds|
|Add cumin with the chicken|
|Add spices and yogurt.|
|Cover and simmer for 10-15 min on medium-low heat.|
|Add Tomato Puree|
|Reduce the masala to half|
|Add chopped tomatoes|
|Reduce more if you want a roasted look|
|This looks ready, notice the oil on the top sides.|