Chicken Karrahi

• 1 whole chicken (boneless)
• 2 tablespoons red chilies
• 1 medium onion (chopped)
• 2 large tomatoes (chopped)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin seed
• 2 -3 green chilies (chopped)
• 3 tablespoons oil
• 2 teaspoons red peppers
• 2 tablespoons ginger-garlic paste
• 1 teaspoon dried coriander
• 1 cup yoghurt (beaten well)
• 2 teaspoons fresh coriander
• 2 green chilies (for garnishing-diced)

1. Pour in the oil and let it heat up for 2 minutes.
2. Add cumin seeds and fry for 1 minute.
3. Add the onions and fry for another 1 minute.
4. Add the crushed red chillies and garlic and ginger paste, stirring for about 30 seconds and till the onions turn to a soft brown.
5. Add the chicken, followed by salt, pepper, red pepper, tomatoes and dry coriander.
6. fry for 15 minutes, turning the chicken pieces around after every 5 minutes.
7. Add the yoghurt.
8. Mix lightly and let it cook for 5-10 minutes.
9. Take out in a "karrahi" or a deep dish and sprinkle with fresh coriander and green chillies.

chicken, red chilies, onion, tomatoes, salt, black pepper, cumin, green chilies, oil, red peppers, gingergarlic, dried coriander, yoghurt, fresh coriander, green chilies

Taken from www.food.com/recipe/chicken-karrahi-467905 (may not work)