Chicken Karahi

Ingredients

• 120 ml oil
• 1 small whole chicken, bone-in and cut into curry pieces
• 5 medium-sized (600 g) tomatoes, very finely diced (do not blend or purée)
• 1 bulb garlic, minced (approximately 2.5 tbsp)
• 2 tbsp ginger, minced
• 1-2 tsp salt (or to taste)
• 2 tsp paprika/Kashmiri red chili (essential for a vibrant red color)
• 1.5 tsp crushed black pepper
• 1 tsp chili flakes
• ½ tsp cumin powder
• ½ tsp coriander powder
• 2 green chilies, slit in half lengthwise
• ½ bunch fresh coriander, chopped
• ¼ cup (25 g) ginger, cut into matchstick pieces

Instructions

1. Heat the Oil:

   • In a karahi (wok), cast iron skillet, or any stir-fry suitable pan, heat the oil over high heat. Keep the temperature high throughout the cooking process.

2. Cook the Chicken:

   • Add the chicken to the pan and fry, stirring constantly, until it develops a golden color in some areas.

3. Add Aromatics:

   • Stir in the minced garlic and ginger. Sauté briefly, ensuring the mixture doesn’t burn.

4. Incorporate Tomatoes & Spices:

   • Add the finely chopped tomatoes along with all the spices. Stir well to combine.
   • Continue cooking over high heat, stirring occasionally to prevent sticking.

5. Simmer & Thicken the Sauce:

   • Let the mixture cook for approximately 20 minutes, until the oil separates, the tomatoes thicken, and the chicken is fully cooked.
   • You will know it's ready when the oil rises to the top and small holes appear in the sauce.

6. Add Final Ingredients:

   • Stir in the chopped coriander and green chilies. Reduce the heat to low and let the dish simmer uncovered for another 5 minutes.

7. Garnish & Serve:

   • Garnish with matchstick-cut ginger, additional coriander, and green chilies, if desired.
   • Serve hot with naan or steamed rice.