Chicken Karahi

Heat oil in a large karahi or wok over high heat. Add the chicken pieces and fry until they change color and are lightly browned on all sides, about 5-7 minutes. This step seals in the juices and adds flavor.

Drain excess oil if any, leaving about 1/4 cup. Add the ginger-garlic paste to the chicken and fry for another 2-3 minutes until fragrant. Be careful not to burn the paste.

Add the chopped tomatoes to the karahi. Stir well, then add salt, red chili powder, coriander powder, cumin powder, and black pepper powder. Mix thoroughly and cook until the tomatoes soften and release their water, about 5-7 minutes.

Once the tomatoes are soft, mash them with the back of your spoon to form a thick gravy. Add the slit green chilies. Cover the karahi and reduce heat to medium-low. Let it simmer for 15-20 minutes, or until the chicken is tender and the oil separates from the masala.

Remove the lid and increase the heat to medium-high. Cook, stirring constantly, until any remaining liquid evaporates and the masala is well roasted (this process is called 'bhunai'). Stir in the garam masala powder.

Garnish generously with fresh julienned ginger and chopped cilantro. Serve hot with naan, roti, or plain rice. Enjoy your authentic Pakistani Chicken Karahi!