Karahi Chicken or Kadai Chicken is a popular restaurant favourite and a dish that hails from Lahore, Pakistan but is popular across Indian and Pakistan. It is a must try recipe, that is easy to make, incredibly aromatic and very flavourful.
Heat oil in a wok over medium/high heat.
Add Cardamom, Cinnamon, Bay Leaves, Peppercorns, Cloves and Green Chillie and allow to cook in the oil. Cook till fragrant. This will take about 1 - 2 minutes.
Add Chicken. Cook for 1 - 2 minutes.
Now add the Ginger and Garlic and stir in. Saute for 1 - 2 minutes.
Add tomatoes and salt. Cover the wok with a lid and turn the heat down to low.
Simmer for 10 - 15 minutes. (If using tomatoes that have not been pureed, the skins should have lifted a little. Lift them off and discard).
Add Turmeric, Chilli Powder, Ground Coriander and Ground Cumin. Cover and cook on low heat for 10 minutes.
Remove lid, add the Fenugreek and Garam Masala and cook for 5 minutes.