Chicken Karahi Tacos

Method

1. Thinly slice the red onion and toss it with half the lime juice and a little of the salt. Leave for 15 min; it turns pink and lightly pickled but stays crunchy.

   Add in this stepRed onion ½Lime ½Salt ⅛ tsp

2. Seed the cucumber and cut it into 5 mm dice. Mix with the Greek yogurt, chopped mint and some of the lime juice, and keep it in the fridge.

   Add in this stepGreek yogurt 6 tbspFresh mint, chopped 2 tbspLime ¼Cucumber 80 g

3. Cut the chicken into 2 cm strips and pat dry. Heat the oil in a 26 cm pan on medium-high heat, spread the chicken in a single layer and stir-fry for 6 min, until golden on the outside.

   Add in this stepVegetable oil 1½ tbspBoneless chicken thighs 300 g

   medium-high heat

4. Turn down to medium heat, add the chopped garlic, ginger and chilli and fry for 1 min, then add the finely chopped tomatoes, the rest of the salt, the chilli powder, flakes and crushed cumin, coriander and pepper, and cook for 7 min. The tomatoes should cook down until the masala clings to the chicken with almost no liquid left, so the tacos don't go soggy. Cut the thickest piece to check it's white all the way through (75 °C at the centre).

   Add in this stepGarlic cloves 3Fresh ginger 10 gGreen chilli 1Tomatoes (medium) 2Salt 0.6 tspKashmiri chilli powder ¾ tspCrushed red chilli flakes ½ tspCumin seeds, crushed ¾ tspCoriander seeds, crushed 1 tspCoarsely ground black pepper ½ tsp

   medium heat

5. Add the garam masala and half the coriander and toss on low heat for 1 min.

   Add in this stepGaram masala ½ tspFresh coriander (cilantro), chopped 1 tbsp

   low heat

6. Heat a dry pan on medium-high heat and warm the tortillas one at a time for 30 sec per side, until soft with a few brown spots. Wrap them in a clean tea towel to keep warm.

   Add in this stepCorn tortillas (15 cm) 6

   medium-high heat

7. Spread each tortilla with mint yogurt, add the karahi chicken, pickled onion and the rest of the coriander, and eat straight away with lime wedges.

   Add in this stepFresh coriander (cilantro), chopped 1 tbspLime ¼