Punjabi Chicken Karahi Charcoal Wok Tomato Ginger Quick

Method

1. 1

   Heat 3 tbsp oil in a karahi or wok on high. Add cumin — sizzle.

2. 2

   Add minced garlic and half the julienned ginger. Fry 1 minute.

3. 3

   Add chicken pieces. Cook on high heat, turning, for 5 to 6 minutes until well-browned on all surfaces.

4. 4

   The high heat is essential for karahi flavour.

5. 5

   Add finely chopped tomatoes and 3 chopped green chillies.

6. 6

   Cook on medium-high for 8 to 10 minutes until tomatoes break down completely and the oil surfaces.

7. 7

   Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.

8. 8

   Cover and cook on medium for 10 to 12 minutes until chicken is completely tender.

9. 9

   Uncover. Increase heat. Cook 2 minutes to dry the masala slightly.

10. 10

    Add garam masala and salt. Garnish with remaining julienned ginger, slit green chillies, fresh coriander and lemon.