Peshawari Chicken Karahi | Ramadan Recipes

INGREDIENTS:

• 1 tbsp ginger, ground
• 3 medium size chopped tomatoes
• 750 g chicken breast, cut into cubes
• 2 tbsp yogurt
• 1 tsp salt
• 1 tsp cumin powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp dried coriander seeds, crushed
• 1 tsp garam masala
• 1 green chili, sliced
• 6 tbs vegetable oil
• freshly chopped coriander leaves (as needed)
• 1/2 inch ginger, cut into strips

DIRECTIONS:

In a wok (better a karahi) over high heat add oil.

Once the oil is hot add ground ginger and fry for 1 minute.

Then add chicken and fry for 2 minutes.

Add seasoning (salt, cumin powder, coriander seeds and garam masala) and fry for 1 minute.

Mix in yogurt, tomatoes and green chili. Stir until well incorporated.

After mixing cover and simmer over low heat for 5-6 minutes.

After 6 minutes remove lid, you'll notice that the chicken has released all it's water.

Now turn the heat to high and fry for 10 minutes or until the water has reduced to half.

Then add ginger strips and fry for another 10 minutes.

Sprinkle some more garam masala (optional), and add in chopped coriander leaves.

Mix once again, turn off heat and transfer in a bowl.

Enjoy with naan, roti or paratha.