Pakistani Chicken Curry in Tomato Sauce

INGREDIENTS

DIRECTIONS:

1. Place your cubed chicken in a bowl and add in the salt while you chop the tomatoes
2. Place your pot over medium heat and add your oil/ghee, once it comes up to temperature add the chicken and fry until it turns a light golden color.
3. Add the ginger/garlic paste and fry for about a minute, you are cooking out the rawness of the garlic and ginger.
4. Add in your tomatoes and all of the remaining spices.
5. Cook and stir this until the tomatoes have broken down and all that remains is a smooth sauce. Turn the heat low and cover the pot for 10 minutes. Check on it occasionally to make sure it doesn't dry up. If you find it is a bit dry add water. I have never had the need for additional liquids as the tomatoes impart their own juices.
6. Towards the end I like to incorporate 1 tbs of yogurt at a time to give the sauce a richness. This is not required as the tomato sauce is quite rich on its own. If you add yogurt, stir after every tablespoon until the yogurt is incorporated. This will also act to cut down on the spice level. Adjust for salt if required.
   1.Garnish your dish with green chilies and chop cilantro.

Let me know how it turns out.

Note: You can use any cut of chicken with and without bone. I like to use yogurt to enrich the sauce but cooking cream is more traditional.

Serve with basmati rice or flatbreads.