Ingredients

• 1 kg bone-in chicken, cut into small karahi pieces
• 120 ml cooking oil or desi ghee
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 500 g ripe tomatoes
• 1½ tsp salt
• 1 tsp red chilli powder
• 1 tsp red chilli flakes
• ¼ tsp turmeric powder
• 1 tbsp coriander seeds, coarsely crushed
• 1 tsp cumin seeds, coarsely crushed
• 1 tsp freshly crushed black pepper
• 120 g plain full-fat yogurt
• 6 green chillies
• 30 g fresh ginger, cut into thin matchsticks
• ½ tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 bunch fresh coriander leaves
• 1 lemon

Method

1. 01
   Prepare the chicken Rinse the chicken pieces, drain them well and pat them dry with a clean cloth.
2. 02
   Sear the chicken Heat the oil in a karahi or wok over high heat, add the chicken and stir fry until the pieces turn white and lightly golden on the outside, about six minutes.
3. 03
   Fry the ginger and garlic Add the garlic paste and ginger paste and stir fry with the chicken for about one minute, until the raw smell is gone.
4. 04
   Cook the tomatoes Add the tomatoes, cover the karahi and cook on medium high heat for about eight minutes until the tomatoes are completely soft. Pick out and discard any loose tomato skins.
5. 05
   Add the spices Add the salt, red chilli powder, chilli flakes, turmeric, crushed coriander, crushed cumin and black pepper, then stir well and mash the tomatoes into the chicken.
6. 06
   Bhuno on high heat Keep stir frying on high heat, scraping the bottom of the pan, for about ten minutes until the masala thickens and the oil separates and shines around the edges.
7. 07
   Stir in the yogurt Lower the heat to medium, stir in the whisked yogurt and cook, stirring often, for about five minutes until the oil separates again.
8. 08
   Add chillies and ginger Scatter the green chillies and ginger matchsticks over the chicken, cover, and leave on low heat for about three minutes.
9. 09
   Finish and serve Sprinkle over the garam masala, crushed dried fenugreek leaves and chopped coriander, give one gentle stir, and serve straight from the karahi with lemon wedges and hot naan or roti.