Step by Step
1
Brown the Chicken
Heat oil in a large karahi or wok over medium-high heat. Add the chicken pieces and fry until they are lightly browned on all sides, about 5 minutes. This helps seal in the juices and develops flavor.
ā± 5 min
2
Add Aromatics
Add the ginger-garlic paste to the browned chicken and fry for another 2 minutes until fragrant. Stir continuously to prevent burning.
ā± 2 min
3
Introduce Tomatoes and Spices
Stir in the diced tomatoes, salt, red chili powder, turmeric powder, cumin powder, and coriander powder. Mix well. Cover the karahi and cook on medium heat for 10 minutes, or until the tomatoes soften and release their water. Mash the tomatoes with the back of your spoon to create a thick gravy.
ā± 10 min
4
Incorporate Green Chilies and Yogurt
Add the slit green chilies and whisked yogurt (if using). Mix thoroughly and cook uncovered for another 5 minutes, stirring occasionally, until the oil separates from the gravy and the sauce thickens.
ā± 5 min
5
Simmer to Perfection
Reduce the heat to low, cover the karahi, and let it simmer for 12 minutes, or until the chicken is completely tender. If the gravy is too thick, you may add a splash of water, but Karahi is traditionally a semi-dry dish.
ā± 12 min
6
Garnish and Serve
Stir in the garam masala powder. Garnish generously with fresh julienned ginger and chopped fresh cilantro. Serve hot with naan, roti, or plain rice.
ā± 1 min
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