1 whole chicken, skinless, cut into pieces
(Leave in bone shards for a truly authentic experience ;)
4 large tomatoes, diced
2 tbsp ginger (fresh or paste)
1½ tbsp garlic (fresh or paste)
2 small hot green chillis
Red chilli paste, to taste
½ cup water
1 cup yoghurt
Methi ("fenugreek") leaves
½ tsp garam masala
Cook the karai in a wok or a heavy skillet, preferrably over gas,
although electric burner on high will also do. The key is high heat
throughout the cooking process.
Add chicken to the wok with a little oil, and the tomatoes, ginger, garlic,
green chillies, red chilli paste and water. Cook on high heat, stirring often,
until water has boiled off and curry starts to thicken.
Add yoghurt and methi leaves. Continue cooking on high heat, stirring
often, until yoghurt has boiled off.
Stir in garam masala and cilantro and cook for a couple of minutes.
Serve with roti and/or rice.
Thanks to Neil Allyn for doing the on-site research in Pakistan for this