Balochi Chicken Karahi

Directions

1. 1
   Marinate the chicken pieces with the lemon juice, salt and turmeric for about 20 minutes. If it a rush, just get cooking.
2. 2
   When ready to cook, heat the ghee over high heat. When visibly hot and bubbly, add the marinated chicken and stir it around in the ghee to brown for a few minutes.
3. 3
   When the chicken is about half cooked, stir in the garlic and whole chillies and fry for a few more minutes until the whole chillies are beginning to blister.
4. 4
   Transfer the chicken, garlic and chillies to a plate using a slotted spoon.
5. 5
   Now add the yoghurt. You don't need to worry about it curdling, Just stir hard and fast until it has cooked into the ghee.
6. 6
   Stir in the ground spices, finely chopped chilies and kasoori methi. The ghee mixture will become red in colour.
7. 7
   Return the chicken, chillies and garlic to the karahi and cook until the chicken has completely cooked through and you are left with a thick and butter sauce that coats the meat.
8. 8
   Season with salt to taste and garnish with coriander (cilantro) to serve.