Karhai ginger chicken
1 Heat the oil in wok-style pan over a medium heat. When hot, add the cumin and allow to splutter for 30 seconds. Add the garlic purée and grated ginger and fry for a further 30 seconds, or until the smell of raw garlic disappears.
2 Add the chicken to the pan and fry until it is sealed all over. Add the tomatoes and cook for 5-7 minutes until softened, then add the tomato purée and the yogurt and cook for 8-10 minutes, or until the oil starts to separate. Add the red chilli powder, black pepper, turmeric and salt and cook for a further 5-7 minutes until the chicken is done. Add the butter before turning off the heat and letting the butter melt.
3 Before serving, add the julienned ginger, coriander, green chillies and mint, and stir through.
• Summers Under the Tamarind Tree by Sumayya Usmani is published by Frances Lincoln, £20
