Ingredients
1 kilo chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatoes (medium size)
3-4 whole green chilies
4 tbs oil
Method
This dish is best cooked in a Wok (Karahi) but you can use a regular
pot if you don't
have a Wok.
Add the chicken in a pot with garlic & ginger and leave on medium heat
for the water to
dry.
When the chicken has softened add everything, including the oil,
except green chilies &
tomatoes.
Increase the heat to dry water if any then add green chilies & tomatoes.
Lower the heat and cook covered for 5-10 minutes.
Then when the tomatoes have softened, increase the heat and evaporate
all the water.
The end result should be with very little gravy. Serve with Naan.
1 kilo chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatoes (medium size)
3-4 whole green chilies
4 tbs oil
Method
This dish is best cooked in a Wok (Karahi) but you can use a regular
pot if you don't
have a Wok.
Add the chicken in a pot with garlic & ginger and leave on medium heat
for the water to
dry.
When the chicken has softened add everything, including the oil,
except green chilies &
tomatoes.
Increase the heat to dry water if any then add green chilies & tomatoes.
Lower the heat and cook covered for 5-10 minutes.
Then when the tomatoes have softened, increase the heat and evaporate
all the water.
The end result should be with very little gravy. Serve with Naan.