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Karahi Chicken

You Will Need

1 cup Safeena Basmati Rice

2 cups water

3 boneless, skinless, chicken breasts, cut into 2 inch chunks

1 cup plain Greek yogurt

1 cup all purpose flour

1 cup canola oil

4 cloves garlic

4 tomatoes, cored and cut in half widthwise

1/4 cup tomato paste

1/2 tsp salt

1 tsp each: ground cumin, paprika, black pepper, dried ginger, coriander, chili powder

1/2 tsp garam masala

2 green chili peppers

How To Cook

Cut the chicken and toss into a bowl with yogurt. Set aside while you make the tomato sauce.

Place the tomatoes cut side down on a large baking sheet. Broil them until they are brown. Remove from oven and grind with tomato paste and all seasonings in a food processor.

Dip the chicken in the flour and fry it until golden brown on all sides in a large skillet and hot canola oil. Add the tomato puree and seasoning mix. Then add the green chilis. Cover the skillet and bake for 20 minutes in a preheated 350 degree oven.

Prepare the rice by rinsing it in cold water then cooking it in a rice cooker or on the stove. Do not stir it. When it is done remove from the heat and allow to sit for a few minutes. Fluff with a fork.

Serve the Chicken Karahi over the rice. Garnish with fresh cilantro.