Chicken Karahi dhaba style

Ingredients (6 Servings)

• 3 ozs butter
• 6 tbs cooking oil
• 2lb chicken cut into 3 inch pieces
• 2 tsp freshly crushed garlic
• 2 tsp freshly crushed ginger
• 1 lb finely chopped fresh tomatoes
• 1½ tsp salt (or to taste)
• 2 tsp dry coarsely ground coriander
• 2 tsp coaresely ground cumin
• ½ tsp ground black pepper
• 1 tsp red chillie flakes (skip for mild)
• 1 tsp garam masala
• 1 cup low fat yoghurt
• 2 tbs dry methi (fenugreek)
• 3 tsp finely sliced (or grated) fresh garlic
• 6 tbs freshly sliced green coriander
• 3 sliced jalapenos (optional)

Directions

• In a small bowl add the salt, dry coriander, cumin, ground black pepper, chillie flakes and garam masala - dry masala mixture.

• Wash the chicken pieces in cold water and drain.

• Place the butter and oil in a non-stick pan, when butter melts add half the chicken pieces and fry on full heat until chicken turns a golden brown, remove into a dish, fry the second half of the chicken and remove.

• In the remaining oil and butter mixture, add ginger and garlic fry for two minutes, then add the tomatoes, and half the dry masala mixture.

• Mix well and add a cup of water, cook covered until the liquids from the mixture dry up and the mixture is bhuned (oil separates). Keep stirring from time to time so mixture doesnt stick.

• Add chicken and stir in yoghurt, cook on medium heat and bhun again.

• Add the remaining dry masala mixture (add an extra 1 tsp red chillie flakes and 1 tsp ground black pepper for a hotter dish!)

• Add 2 tbs dry methi (fenugreek) and the freshly sliced garlic (YES this is unusual!).

• Mix well, cooked covered for 5 mins on very low heat, add the thinly sliced ginger, garnish with freshly sliced green coriander and fresh jalapenos.

• Suitable to serve with naan or chapattis not suitable to serve with rice.

Nutrition

• Protein: - 42.3g
• Fat: - 2.5g
• Fibre:- 1g
• Sodium:- 294mg
• Carbohydrates:- 39.4g