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. Remove excess oil if desired, leaving about 1/4 cup.

Add ginger-garlic paste to the chicken and cook for 2 minutes until fragrant. Then, add the chopped tomatoes. Cover and cook on medium heat for 8-10 minutes until tomatoes soften and release their water. Mash the tomatoes with the back of your spoon.

Add salt, red chili powder, turmeric powder, coriander powder, cumin powder, and black pepper powder. Mix well and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

If using, add whisked yogurt and mix thoroughly. Cook for another 3-4 minutes until the yogurt is fully incorporated and the sauce thickens slightly. Reduce heat to low, cover, and let it simmer for 10-15 minutes or until the chicken is tender and cooked through.

Uncover the karahi. Add the slit green chilies and garam masala powder. Stir gently and cook for 2 more minutes.

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