Karahi Chicken is a restaurant favourite. It is a delicious, chicken and pepper dish where everything is coated in a delicious, spiced masala. For a classic restaurant flavour, cook in a wok or karahi over a high flame so you get a little smokiness.
In a pan, dry roast the coriander seeds, cumin seeds, fennel seeds and chilli (from the sachet in The Spice Tailor packet) until lightly roasted, shaking the pan often to avoid hot spots. Blend or pound to a fine powder and add the garam masala.
Heat the oil in a pan, add the other spices from the sachet and cook for 20 seconds. Add the onions and peppers and stir-fry for 2 minutes on the highest heat to get a little smokiness in the pan. Remove them and set aside.
Add the chicken and brown all over. Add the tomato puree, spice blend, a little seasoning and a small splash of water and cook for 3-4 minutes.
Add the sauces from both packets and bring to a simmer. Add the onions and peppers and simmer for another 3 minutes - or until the chicken is cooked.
Season with salt and pepper and finish with coriander.
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