Mirchi Chicken Karahi

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Ingredients

• 1 lb. boneless chicken, cut into bite-sized pieces

• 1 tbsp dried coriander seeds

• 1 tsp cumin seeds

• 1/2 tsp whole black peppercorns

• 3 green cardamom pods

• 1/2 inch cinnamon stick

• 4 dried red chilies

• 1 tsp dried fenugreek leaves

• 2 tbsp olive oil

• `1 tbsp minced garlic

• 1 tbsp minced ginger

• 1/2 cup greek plain yogurt

• 1 1/2 tsp salt

• 1 tbsp butter

• 2 tbsp cream

• 1 onion, cut into squares

• 1 serrano chili, thinly sliced

• juice from 1/2 of a lemon

• 1 large handful fresh chopped cilantro

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Instructions:

1. Dry roast all of the spices in a skillet on medium heat for 2-3 minutes or until fragrant. Remove the spices from the pan and grind, then set aside.

2. In a large wok or skillet on medium high heat, add the oil and chicken.

3. To the pan, add two heaping tbsp of the spice mixture, garlic, and ginger.

4. Cook the chicken for 3-4 minutes, then add the yogurt and continue sauteing.

5. When there is no more liquid left in the pan (about 5-10 minutes), add the butter, sliced chilies, and onions, and saute until the veggies soften.

6. Add the cream and lemon juice and cook for another 1 minute.

7. Top with fresh cilantro and serve.