|You will need
|1 cup Zebra 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.