INGREDIENTS
- Half Kg Boneless Chicken Breasts
- 1 Kg chopped tomatoes
- 1 large onion
- 1 teaspoon garlic
- 1 teaspoon ginger
- 2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- Half teaspoon turmeric powder
- 60 grams vegetable oil
- One cup water
- salt as per taste
- Few chopped coriander
- 4 to 5 green chilis
- 2 teaspoon lemon juice
DIRECTIONS
- Cut boneless chicken breasts into small chunks.
- Chop the tomatoes with its skin and mince or paste of ginger and garlic as well.
- Put a pan on medium flame and heat the oil. Add the onions into the hot oil and saute til to turn its color golden.
- Put ginger and garlic paste into the fried onions and cook for one minute as stir continuously.
- Add the chicken chunks into the pan and saute it until the chicken turn the color into white.
- Put all the ingredients of spices like red chili powder, garam masala, white cumin and turmeric and cook for a minute as stirring constantly.
- At the same time of fry the spices, add one cup water to the pan to prevent the spices from burning.
- Then add the chopped tomatoes into the pan and mix all these well.
- Leave to cook on low heat for about 30 minutes or cook until the tomatoes becomne dissolved. It takes longer time to dissolve.
- Add more water and cook for 5 minutes as extra time if chicken not tender yet.
- All the spices will combine with the chicken and it's tender enough.
- Taste the gravy for adjust the salt and spices if required, add them as per your taste.
- Garnish the top of the chicken karahi with green chilis, coriander and lemon slices.
- Now the dish is ready to serve.