Black Pepper Chicken Karhai

A original recipe was altered to create this dish.

INGREDIENTS

Tomato, 1 large, microwave until soft and peel skin and cut into chunks
Tomato puree, 2 cups
Canola oil, 2 cups
Boneless chicken, 1 kg, cut into chunks
Ginger and garlic paste, 2 tablespoons
Black cardamoms, 2
Black pepper powder (used in different quantities in different steps)
Bay leaves, 2
Green chilies, whole, generous
Green chilies, slit and de-seeded, abundant
Salt
Turmeric powder, 1/2 tablespoon
Garam masala,
Sliced ginger, abundant
Sliced garlic, abundant
Chopped cilantro, abundant

METHOD

1. Take 2 cups oil, 2 tbsp ginger and garlic paste, and generous green chilies (slit and de-seeded), 2 black cardamoms, and 2 bay leaves in a large cooking skillet (karhai). Saute for a minute, or two, until spices release some aroma.

2. Add 1 kg boneless chicken chunks, 1 teaspoon salt, 1/2 tablespoon turmeric powder, and 1 teaspoon garam masala powder and begin cooking on high heat first. Cook for 2-3 minutes and then reduce heat to moderate.

3. Add 1 tablespoon black pepper powder, and 1/2 teaspoon salt. Cook for a minute.

4. Add chunks of 1 tomato, and 2 cups tomato puree. Cook on moderate heat, with the skillet covered with a lid all the way until water dries and oil begins to separate.

5. Add 1 tablespoon black pepper powder, 1/2 teaspoon garam masala, and generous chopped cilantro, and cook for another minute.

6. You may add a small volume of water to create a gravy. Taste for salt, and adjust. More water can be added for a curry consistency.

7. Prepare tempering (Tarka): Fry green chilies, sliced ginger, and sliced garlic in generous oil. As everything begins to sizzle, pour it over the chicken karhai as a garnish. 

8. Garnich with chopped cilantro.