Chicken Karahi

🔥 Prep

• Cut the 800g chicken into bite-sized pieces (about 2-3 cm cubes).
• Dice the 500g tomatoes into medium chunks.
• Peel and finely grate the 30g ginger.
• Peel and mince the 20g garlic.
• Slit the 4 green chilies lengthwise (keep seeds for extra heat if desired).
• Measure out 45ml ghee in a small bowl.
• Measure 1.5 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tbsp coriander powder, 1 tsp garam masala; combine in a spice mix bowl.
• Roughly chop the 0.25 cup fresh cilantro for garnish.

🔥 Cook

• 1. Heat the 45ml ghee in a karahi or deep skillet over medium-high heat until shimmering.
• 2. Add the slit green chilies and fry for 30 seconds until fragrant.
• 3. Add the minced garlic and grated ginger; sauté for 1 minute until aromatic and lightly golden.
• 4. Add the diced tomatoes; cook over medium heat for 5-6 minutes, stirring occasionally, until they break down and release juices.
• 5. Sprinkle the combined spice mix (salt, black pepper, cumin, coriander powder, garam masala) over the tomatoes; stir and cook for 2 minutes to toast the spices.
• 6. Add the chicken pieces; increase heat to medium-high and stir‑fry for 5-7 minutes until the chicken turns opaque and starts to brown.
• 7. Reduce heat to medium, cover the karahi, and let the mixture simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
• 8. Uncover and cook for an additional 2-3 minutes over medium‑low heat if a thicker consistency is desired; adjust salt if needed.
• 9. Remove from heat and stir in the chopped fresh cilantro; let it wilt for 30 seconds.

🔥 Serve

• Transfer the chicken karahi to a warm serving dish and garnish with extra cilantro leaves.
• Serve hot with freshly baked naan, roti, or steamed basmati rice.
• Accompany with lemon wedges and sliced onions on the side for added freshness.