Punjabi Chicken Karahi Charcoal Wok Tomato Ginger Quick

Ingredients

• 1 kg chicken — bone-in pieces
• 4 medium tomatoes — finely chopped
• 2 inch ginger — julienned (half for cooking, half for garnish)
• 5 green chillies — 3 finely chopped, 2 slit for garnish
• 3 garlic cloves — minced
• 3 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• Salt
• Fresh coriander and lemon

Method

1. Heat 3 tbsp oil in a karahi or wok on high. Add cumin — sizzle.
2. Add minced garlic and half the julienned ginger. Fry 1 minute.
3. Add chicken pieces. Cook on high heat, turning, for 5 to 6 minutes until well-browned on all surfaces.
4. The high heat is essential for karahi flavour.
5. Add finely chopped tomatoes and 3 chopped green chillies.
6. Cook on medium-high for 8 to 10 minutes until tomatoes break down completely and the oil surfaces.
7. Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.
8. Cover and cook on medium for 10 to 12 minutes until chicken is completely tender.
9. Uncover. Increase heat. Cook 2 minutes to dry the masala slightly.
10. Add garam masala and salt. Garnish with remaining julienned ginger, slit green chillies, fresh coriander and lemon.