Boneless Chicken Karahi

Ingredients

• 1 boneless chicken breast (Cut into cubes)
• 0.5 cup yogurt
• 3 tbsp fresh garlic (Minced)
• 10 tomatoes (Source states 10–12 medium-size tomatoes; sliced)
• 1 tbsp salt
• 0.5 tbsp black pepper
• 0.5 tbsp red chili flakes
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 0.5 tsp garam masala (Spelled “garm masala” in source)
• 1 inch ginger (Thinly sliced; julienne for garnish)
• 5 tbsp oil (For cooking)
• coriander (Chopped; for garnish)
• green chilies (Sliced; for garnish)

Steps

1. 1

   Heat the oil in a pot over medium heat.

2. 2

   Add the cubed chicken and cook for about 5 minutes, until it changes color.

3. 3

   Add the minced garlic and all of the listed spices: salt, black pepper, red chili flakes, cumin powder, coriander powder, turmeric powder, and garam masala.

4. 4

   Fry the chicken, garlic, and spices for 5–7 minutes, until the oil starts to separate.

5. 5

   Add the sliced tomatoes, cover the pot, and cook for an additional 10 minutes, until the tomato skins come off easily.

6. 6

   Continue cooking until the moisture from the tomatoes is reduced.

7. 7

   Add the yogurt and cook until the oil separates.

8. 8

   Garnish with julienned ginger, sliced green chili, and chopped coriander or cilantro.

9. 9

   Serve with naan or flatbread.

Notes

The source does not specify the exact amount of coriander or green chilies, nor the cooking time after adding the yogurt; cook the yogurt mixture until the oil separates as stated.

Nutrition per serving

• main
• South Asian
• Pakistani
• chicken
• stovetop
• spicy
• gluten-free
• high-protein