Chicken Karhai

• 3 Tablespoons Vegetable Oil
• 1 Tablespoon Chopped Ginger
• 5 whole Black Peppercorns
• 4 whole Cloves
• 1 whole Cinnamon Stick
• 5 cloves Garlic, Sliced
• 2 whole Jalapeno Or Serrano Peppers, Slit Down The Center
• 1 pound Chicken, Cut Into Small Pieces
• 1 can (14 Oz. Size) Diced Tomatoes, Or About 3 Large Ripe Tomatoes, Diced
• 1 dash Salt To Taste
• 1/4 cups Qasoori Methi Leaves (you Can Find This At Any Indian Grocery Store, But If You Can't It's Okay)
• 1/4 cups Fresh Cilantro, Chopped

1. Heat the oil over medium heat and add the ginger, black peppercorns, cloves, and cinnamon stick and fry for a minute or so.
2. Add the garlic and peppers and stir fry for another minute or so.
3. It should be fragrant by now, but be careful so the garlic doesnt burn.
4. Throw in the chicken and cook uncovered, stirring occasionally, until no longer pink.
5. Add in the tomatoes, stir, cover and cook for about 10 minutes.
6. The tomatoes should start to break down at this point.
7. Add the salt.
8. When the chicken is just about done cooking (should only take about 15 minutes) take off the lid so some of the water can evaporate.
9. It should have some gravy but not too much.
10. Add qasoori methi leaves and cilantro.
11. Serve with hot naan or steamed rice.

vegetable oil, ginger, cinnamon, garlic, serrano peppers, chicken, tomatoes, salt, qasoori methi, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-karhai/ (may not work)