Chicken Karahi

Ingredients

4 tbsp ghee (or oil)
700g chicken (chopped into bite size pieces, I used boneless thighs)
7-8 vine tomatoes, about 400g (roughly chopped, get the best quality you can as it will make a difference)
2 tbsp garlic & ginger paste (I used frozen cubes)
3 cloves garlic (finely chopped, use more if you want)
3 green finger chillies (finely chopped, use more or less if you want it hotter/milder)
2 tsp ground cumin
2 tsp ground coriander
2 tsp Kashmiri chilli powder
1 tsp garam masala
2 tsp black pepper
2 tsp kasuri methi (don’t worry if you can’t get this)
Salt to taste (I went with 2 tsp in total)
Fresh coriander (roughly chopped for garnish)
Ginger (julienne for garnish)

Once the ghee/oil is hot, add the chicken. Coat in the oil for a couple of mins over a medium/high heat.
Add the tomatoes, garlic/ginger paste, fresh chilli, fresh garlic and salt. Mix through. Reduce the heat to medium, put the lid on and cook for 10 mins.
Remove the lid, add the ground spices/pepper, apart from the garam masala. Mix through to coat.
At this stage there should be quite a lot of liquid from the chicken and tomatoes. Cook over a medium heat for a further 10 mins.
The curry should now be taking shape, with some of the liquid reducing. Increase the heat to high so the curry thickens up (should take 10 mins max).
Once happy with the consistency, reduce the heat and add the kasuri methi/garam masala.
Taste for seasoning/skim off some of the excess oil if you want.
Garnish with fresh coriander and ginger.