Chicken Karahi

Heat oil in a karahi or large wok over high heat. Add the chicken pieces and fry until they are lightly browned on all sides, about 5-7 minutes. This helps to seal in the juices and develop flavor.

Stir in the ginger-garlic paste with the browned chicken. Cook for another 2-3 minutes until the paste becomes fragrant and its raw smell disappears, being careful not to burn it.

Add the finely chopped tomatoes and all the dry spices: red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix thoroughly to coat the chicken and tomatoes evenly with the spices.

Reduce the heat to medium-low, cover the karahi, and let it simmer for 10-12 minutes. This allows the tomatoes to soften, break down, and release their juices, creating a rich base. Stir occasionally to prevent sticking.

Uncover the karahi and increase the heat to medium. Cook, stirring frequently, until the oil separates from the masala and the gravy thickens. Add the slit green chilies and a splash of water if the mixture becomes too dry or sticks to the bottom. Continue cooking until the chicken is tender, about 5-7 minutes.

Once the chicken is tender and the gravy reaches your desired consistency, sprinkle with garam masala powder, fresh julienned ginger, and fresh chopped cilantro. Give it a final gentle stir or just let the garnishes sit on top. Serve hot immediately.