A wonderful main chicken curry dish from Pakistan. Enjoy it with a kachumber salad and some fresh naan bread for an authentic Pakistani meal!
In a karachi or wok heat the oil and ghee over medium high heat.
Add in the garlic and ginger and stir until fragrant.
Add the chicken pieces and cool until cooked on all sides.
Reduce the heat add in all the other ingredients except the cilantro and mix well.
Cover and simmer until the chicken is cooked through and the liquid has cooked down. It should take about 20 minutes. If you have too much liquid remove the lid and cook for another 5 to 10 minutes until thickened
Serve the Karahi with the cilantro and you can also serve with additional chilies and ginger as well. It is best served hot and with some naan bread and a green coriander chutney or riata.
In a blender or food processor mix together all the ingredients except the yogurt. One well blended stir place in a bowl and stir in the yogurt. Add salt to taste