Chicken Karahi

3 lb. Chicken breast boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 tsp Salt
1 tsp Red Chili powder
1 tsp Turmeric Powder
8 oz Butter solids
1 bunch Cilantro

Preparation:

Gather all ingredients. Cut chicken in to 2 x inch pieces. Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1″ pieces. Melt butter in a wok (or hotel pan or other thin utensil). Finely cut 2 oz onions. Finely dice garlic cloves and make a paste. Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well. Cover and let the chicken steam at medium heat. Stir occasionally. Finely chop remaining 2 oz tomatoes. Cut ginger into julienne.
Wash cilantro and separate leaves from stem. Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. Add julienne garlic when half the water has evaporated. Add diced green peppers, onions & tomatoes and mix. Turn off heat and add cilantro. Cover. Keep the cover in place for at least 5 minutes.