Shinwari Chicken Karahi

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Ingredients:

• 1 lb boneless chicken breast, cut into 1 inch pieces

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 tsp salt

• 2 tbsp red tomato paste

• 1/2 cup water

• 1 tsp red chili powder

• 1 tsp kashmiri/deggi chili powder

• 1/2 tsp turmeric

• 1/2 cup plain yogurt

• 1 tsp cumin

• 1 tsp dried fenugreek

• 1/2 tsp black pepper

• 1 tbsp cream

• chopped cilantro, sliced serrano peppers, and thinly sliced fresh ginger

• olive oil

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Instructions:

1. Add a few tablespoons of olive oil to a large wok or skillet on medium high heat.

2. Add the cut chicken and cook for 1-2 minutes until it is no longer pink. Then add garlic, ginger, and salt.

3. Cook the chicken for a couple of minutes on medium heat, then add the tomato paste.

4. Stir in the tomato paste, then add red chili powder, kashmiri/deggi chili powder, and turmeric. Add in the water.

5. Cover the pan, and let the chicken cook for five more minutes.

6. Remove the lid, then add the yogurt, cumin, fenugreek leaves, and black pepper. Continue cooking the chicken for another 3-4 minutes until most of the liduid gets cooked out and the oil separates and comes to the top of the pan.

7. Lastly, mix in the cream and let simmer on low heat for another 1-2 minutes.

8. Garnish with fresh cilantro, sliced serrano peppers, and sliced ginger before serving.