Chicken Karahi

Heat oil in a large karahi or wok over high heat. Add the chicken pieces and fry until they turn light golden brown, about 5-7 minutes. Remove the chicken and set aside, leaving the oil in the karahi.

In the same oil, add the ginger-garlic paste and sauté for 1 minute until fragrant. Add the chopped tomatoes to the karahi. Cook on medium-high heat, stirring occasionally, until the tomatoes soften and start to break down, about 8-10 minutes.

Mash the softened tomatoes with the back of your spoon. Add salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Stir well and cook for 2-3 minutes until the oil separates. Return the seared chicken to the karahi, mix thoroughly with the masala.

Reduce the heat to medium-low, cover the karahi, and let the chicken cook in its own juices and the moisture from the tomatoes for about 10-12 minutes, or until the chicken is tender. Stir occasionally to prevent sticking.

If using, add the whisked yogurt and slit green chilies. Increase the heat to medium and cook, stirring continuously, for another 3-5 minutes until the yogurt is fully incorporated and the gravy thickens to your desired consistency. Add garam masala and mix well.

Remove the karahi from heat. Garnish generously with freshly julienned ginger and chopped fresh coriander. Serve hot with naan, roti, or plain rice. Enjoy this authentic Pakistani Chicken Karahi!