Chicken Karahi
A classic Pakistani-style tomato-based chicken curry, cooked in a karahi (wok) with ginger, garlic, green chilies, and fresh coriander.
INGREDIENTS
• 1 kg chicken (bone-in, cut into pieces)
• 4 ripe tomatoes, chopped
• half cups cooking oil or ghee
• 2 tablespoons garlic, crushed
• 1 tablespoons ginger, crushed
• 4 green chilies, slit
• 1.5 teaspoons salt
• 1 teaspoons red chili powder
• 1 teaspoons cumin seeds
• half teaspoons black peppercorns
• 3 tablespoons yogurt
• 1 tablespoons fresh ginger, julienned (for garnish)
• 3 tablespoons fresh coriander, chopped
• half teaspoons garam masala
STEPS
1. Sear the chicken: Heat half cup cooking oil or ghee in a karahi or wide pan over high heat. Add the 1 kg chicken (bone-in, cut into pieces) and cook, stirring occasionally, until it changes color and releases some liquid.
2. Add 2 tablespoons garlic, crushed, 1 tablespoons ginger, crushed, and 4 green chilies, slit. Cook for a couple of minutes until fragrant.
3. Add 4 ripe tomatoes, chopped, 1.5 teaspoons salt, 1 teaspoons red chili powder, 1 teaspoons cumin seeds, and half teaspoons black peppercorns. Cover and cook, stirring occasionally, until tomatoes break down and oil separates from the mixture.
4. Lower heat and stir in 3 tablespoons yogurt. Cook uncovered until the masala thickens and oil visibly separates on top.
5. Continue cooking on medium-low until the chicken is fully tender and the gravy reaches your desired consistency.
6. Fi Sprinkle half teaspoons garam masala over the top and garnish with 1 tablespoons fresh ginger (for garnish) and 3 tablespoons fresh coriander, chopped. Give it a final stir and remove from heat.
NOTES
For a deeper flavor, use bone-in chicken with skin. Adjust green chilies to taste. Serve hot naan or roti some salad and raita.
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