Chicken Karahi

I was playing around with my spices the other day and this is what I turned out! I have named it Chicken Karahi because I cooked it, stir-fry style, in my wok (karahi)! Serve Chicken Karahi with hot Chapatis or Parathas and a green salad.

INGREDIENTS:

1/2 kg chicken (I like to use skinless, boneless chicken, usually thigh fillets) cut into 2" pieces
3 tbsps fresh yogurt (not sour)
2 tbsps Tandoori Masala (see link below for recipe to make your own)
1 tsp coriander powder
1 tsp cumin powder
1 tsp garlic paste
1 tsp ginger paste
Salt to taste
4 tbsps vegetable/ canola/ sunflower cooking oil
2 medium-sized onions chopped fine
2 tbsps tomato ketchup
Salt to taste
Chopped fresh coriander to garnish

PREPARATION:

Put the chicken, yogurt, Tandoori Masala, spices and ginger and garlic pastes into a large mixing bowl. Stir to blend all ingredients and coat the chicken completely.

Keep aside to marinate for 1 hour.
After an hour, heat the cooking oil in a wok, on high heat. When the oil is hot, add the onion and stir fry till soft.

Now add the chicken pieces. Reserve the marinade for a little later. Fry the chicken till sealed and opaque. Now add the marinade and tomato sauce. Stir well and season as and if required. Cook till chicken is done.

Remove from fire and garnish with chopped fresh coriander.