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karhai chicken
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No Tomato Highway Chicken Karhai

Author Sarah Mir

Ingredients

  • 1 lb Boneless chicken cut into bite size pieces
  • 7-10 Green Chillies, sliced
  • 1 tbsp Chopped Ginger
  • ½ tbsp Chopped Garlic
  • Salt to taste
  • 1 tsp Coarse Black Pepper
  • 1 tbsp Lemon Juice
  • Oil/Ghee for Cooking
  • Handful of Coriander leaves
  • Julienned Ginger for Garnish

Karahi Masala

  • ½ tbsp Coriander powder
  • ½ tbsp Red Chilli Flakes
  • ½ tbsp Cumin Seeds
  • ½ tsp Kasoori Methi
  • ½ tbsp Chaat Masala
  • ½ tsp Khatai/Raw Mango Powder
  • ¼ tsp Black Salt
  • ½ tsp Garam Masala Powder

Instructions

Karhai Masala

  • Dry roast the coriander seeds and cumin seeds in a pan until darker and aromatic, pulse a few times to coarsely grind. Mix in remaining Karhai Masala ingredients

Chicken Karhai

  • Add the chopped ginger, garlic and green chillies to the oil, cook for 30 seconds and add the chicken pieces, salt and pepper.
  • Saute until ALL the pieces have changed color i.e. no longer look raw 
  • Add a splash of water and cook on medium heat stirring often and when the chicken is almost done (test by breaking a piece) add the Karhai Masala, Lemon Juice and Julienne Ginger (if using) and stir fry for another minute. 
  • Turn off the stove.
  • Cover the dish and heat a piece of coal on the stove top till you can see parts of it changing color. Put a piece of foil in your wok, place the coal on top, add a splash of oil and as soon as smoke billows from it shut the dish for at least five minutes
  • Top with chopped cilantro and serve immediately with your flatbread of choice

Notes

The trick to a dry boneless chicken dish, or any drier chicken dish is to cook until its just tender. However, if you go over then add a generous splash of water and simmer until it is tender once again.