INGREDIENTS
1/4 cup vegetable oil and 1 tbsp ghee (leave it out of you don’t have it)
1 whole baby chicken chopped in pieces or even a couple of chicken breasts if you prefer
1 large onion finely sliced.
2 to 3 chopped tomatoes or 200g tomato passata (see my home made blend).
1 tbsp ginger and garlic paste
2 tsp red Kashmiri chilli powder / deggie mirch
1 tsp turmeric
1 cup water it should be enough to just cover the chicken
Salt to taste
1 tbsp dry roasted cumin seeds crushed in a pestle and mortar
2 tbsp lemon juice
1 tsp fresh coriander
6 green chillies leave (3 whole and the rest can be sliced diagonally for garnish)
2 to 4 tbsp whisked plain yoghurt
1/2 tsp coarsely grinded black pepper
1 inch ginger sliced julienne for garnish
1 tbsp fresh coriander for garnish
INSTRUCTIONS
Heat the oil in karhai / wok.
Fry the chicken in the hot oil so the chicken remains juicy and doesn't dry approx fry 6 to 8 minutes.
Remove chicken when done and set aside.
To the same oil add the onion and fry until lightly golden.
Add the garlic and ginger cook a couple of minutes.
Add the tomatoes, the Kashmiri red chilli powder, turmeric and cook a few minutes until the oil comes out of the sides approximately 5 minutes.
Add 3 green chillies whole and leave rest to use for garnish.
Add the chicken to the dish cook 5-7 minutes on medium heat.
Add the 1 tsp fresh coriander stir in gently.
Add 1 cup hot water and cook until soft for 10 to 15 minutes “the bhuning process” stirring frequently on moderate high heat. Add a little more water if necessary or if it looks too dry.
Add the salt and the lemon juice.
Add the whisked yoghurt stir in well and cook the yoghurt out. Keep stirring frequently. This should take about 5 to 10 minutes
Add the crushed cumin seeds.
Let simmer 5 minutes. Spoon out any excess oil.
When nearing ready to serve
Garnish with 1/2 tsp black pepper, fresh coriander, green chillies sliced diagonally, fresh ginger cut julienne. Let simmer 5 minutes
Enjoy with naan or rice