Chicken Karahi

Wash the chicken pieces thoroughly and pat them dry. In a large karahi or wok, heat the cooking oil over medium-high heat. Once the oil is hot, add the chicken pieces.

Fry the chicken until it changes color and is lightly browned on all sides, about 5-7 minutes. This helps to seal in the juices and adds flavor. Remove excess oil if desired, leaving about 1/4 cup.

Add the ginger-garlic paste to the chicken and saute for 1 minute until fragrant. Then, add the chopped tomatoes. Stir well, cover the karahi, and cook on medium heat until the tomatoes soften and release their water, about 8-10 minutes.

Once the tomatoes are soft, mash them with the back of your spoon. Add red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, and salt. Mix well and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.

Stir in the slit green chilies. If using, add the whisked yogurt now and mix well. Reduce heat to low, cover the karahi, and let it simmer for another 10-15 minutes, or until the chicken is tender and cooked through. The yogurt will create a creamy texture and balance the spice.

Finally, sprinkle with garam masala powder, julienned fresh ginger, and chopped fresh cilantro. Give it a gentle stir. Serve the hot Chicken Karahi immediately with naan, roti, or plain rice. Enjoy the authentic Pakistani flavors!