Pakistani Street Food Chicken Karahi Recipe

First heat the oil, and fry the chicken until golden on edges.
Peel and pound ginger and garlic, and add to chicken.
Add in salt to taste - ½ tsp first
Toss in the tomatoes, and simmer for 15 - 20 minutes. You can add water if it get dry.
When the tomatoes are soft, remove the skin, and mash tomatoes into a sauce. Cook until tomatoes are fully dissolved and chicken is tender.
Add in all the dry spices - cumin powder, coriander powder, chili powder, garam masala, black pepper, and turmeric powder. Continuously stir, and add water if it gets too dry.
Add sliced green chilies, and fenugreek leaves. Continue to simmer.
Add butter. Continue to simmer, but at this time you want much of the liquid to boil out so you’re left with a thick spice rich sauce.
Julienne the ginger, coarsely chop the coriander leaves, and cut in half some more green chilies. At the end, toss them all in, fold into the chicken, and turn off the heat.

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