Karahi Murgi (Chicken Karahi)

Serves five to six people.

Ingredients:

• Boneless chicken - 500 gm
• Sliced green peppers - 1 cup
• Chopped onions (thick slices) - 1 cup
• Deseeded, sliced tomatoes - ½ cup
• Ginger paste - 2 teaspoons
• Garlic paste - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Coriander powder - ½ teaspoon
• Black pepper - ½ teaspoon
• Whole cumin - ½ teaspoon
• Plain yogurt - 3 to 4 tablespoons
• Salt - as needed
• Oil - ¼ cup

Preparation:

• Cut the chicken into 1½" long pieces.
• Clean and rinse using a strainer.
• Once dry, marinate the chicken with a bit of turmeric and black pepper.

• Heat oil in a pan.
• Lightly fry the chicken and keep aside.

• Reheat the oil and start frying the cumin.
• Add the onions and fry for a minute.
• Mix in the diced chicken.
• Stir in the ginger paste, garlic paste and salt.

• After about 5 minutes, add in the sliced green pepper.
• Pour ½ cup of water.
• Cover and cook over low heat for 8 to 10 minutes

• Add in the tomatoes.
• Beat the yogurt with a little bit of water and mix in with the chicken.
• Cover again and let it cook over low heat.

• Remove the lid after 5 to 7 minutes.
• Sprinkle with black pepper as the chicken becomes soft and tender.
• Cook until the water starts to dry up and the gravy thickens.
• Turn off heat and serve hot.