Chicken Karahi

Heat cooking oil in a karahi or heavy-bottomed pot over high heat. Add the chicken pieces and sear them until they change color and are lightly browned on all sides, which usually takes about 5-7 minutes. This step helps to seal in the chicken's juices and adds depth of flavor.

Reduce the heat to medium. Add the ginger-garlic paste to the seared chicken and stir-fry for 2-3 minutes until it becomes fragrant. Be careful not to burn the paste, as this can make it bitter. Stir continuously to ensure even cooking.

Add the finely chopped tomatoes to the karahi. Stir them thoroughly with the chicken and aromatics. Cover the pot and cook on medium-low heat for 10-12 minutes, allowing the tomatoes to soften completely and release their natural juices. Use the back of your spoon to mash any remaining larger pieces of tomato.

Once the tomatoes have softened and you see the oil starting to separate from the mixture, add the salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Mix all the spices thoroughly with the chicken and tomato mixture. Continue to cook for another 5-7 minutes, stirring occasionally, until the spices are well incorporated and the oil separates again, indicating that the masalas are well fried.

Add the slit green chilies to the karahi. If the mixture appears too dry, you can add a splash of water, about 1/4 cup, to prevent sticking. Cover the karahi again and let it simmer on low heat for 10-15 minutes, or until the chicken pieces are fully tender and cooked through. Ensure the heat is low to prevent burning.

Uncover the karahi. Increase the heat to medium-high and cook, stirring continuously, to reduce any excess liquid until the gravy reaches your desired consistency and the oil glistens beautifully on top. Stir in the garam masala powder. Finally, garnish generously with julienned fresh ginger and chopped fresh coriander before serving immediately.