Chicken Karahi

Heat oil in a karahi or large pot over medium-high heat. Add the chicken pieces and fry until they change color and are lightly browned, 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 and cook, stirring occasionally, until they soften and release their juices, about 8-10 minutes. Mash them with the back of your spoon.

Return the browned chicken to the karahi. Add salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and cook for 5 minutes, allowing the spices to coat the chicken.

Add the whisked yogurt and stir continuously to prevent curdling. Cover the karahi and let it simmer on low heat for 15-20 minutes, or until the chicken is tender and cooked through. The oil will start to separate from the gravy.

Uncover, increase the heat to medium, and stir occasionally to reduce the gravy to your desired consistency. Add the slit green chilies and garam masala. Cook for another 2-3 minutes.

Garnish generously with julienned fresh ginger and chopped fresh coriander. Serve hot with naan, roti, or rice.