Servings - 2

Ingredients: 

• 2 tbsp oil 300g boneless chicken   

• 1 tbsp ginger - garlic paste 

• 1 large onion 

• 2 large tomatoes 

• Salt to taste 

• 1 tbsp garam masala 

• 1/2 tsp turmeric powder 

• 1/2 tbsp cumin powder 

• 1 tbsp coriander powder 

• 1 tbsp red chilli powder 

• 1/4 cup water 

• 2 tbsp lemon juice 

• 2 green chilli  

• Coriander, finely chopped  

Method:  

1. Heat the oil in a large, heavy-bottomed pan and add the ginger-garlic paste. 

2. Sauté the ginger-garlic paste for a minute. Add onion and sauté for 4 - 5 minutes. 

3. Add in the tomatoes and stir. Cook until soft.  

4. Once the tomatoes have softened, add the chicken and salt. 

5. Mix well, cover and cook for 5 minutes on high heat. 

6. Stir well, add garam masala, turmeric powder, cumin powder, coriander powder, red chilli powder and water. 

7. Stir well, cover and cook the chicken on high heat for 6-7 minutes or until the oil separates from the chicken.  

8. Stir the chicken a few times during this time, ensuring that the chicken doesn't stick to the bottom of the pan. 

9. Remove the lid, mix well, and add lemon juice, green chillies, coriander, and stir.  

10. Serve the chicken karahi with naan, puri, chapati, jeera rice or white rice. Enjoy!