Step by Step
1
Sear the Chicken
Heat oil in a large karahi or wok over high heat. Add the chicken pieces and fry until they are lightly browned on all sides, about 5-7 minutes. This helps seal in the juices.
⏱ 7 min
2
Add Aromatics
Stir in the ginger garlic paste and continue to fry for another 2-3 minutes until fragrant. Be careful not to burn the paste.
⏱ 3 min
3
Incorporate Tomatoes
Add the chopped tomatoes to the karahi. Cover and cook on medium heat for 8-10 minutes, or until the tomatoes soften and release their juices. The steam will help them break down.
⏱ 10 min
4
Mash and Spice
Remove the lid and use the back of your spoon to mash the softened tomatoes into a thick paste. Add salt, red chili powder, turmeric powder, coriander powder, cumin powder, and black pepper powder. Mix well.
⏱ 5 min
5
Bhooning and Finishing
Increase heat to medium-high and 'bhoon' (fry) the chicken with the spices until the oil separates from the masala, about 7-10 minutes. This step is crucial for developing deep flavor. Add the slit green chilies and garam masala powder, stirring gently.
⏱ 10 min
6
Garnish and Serve
Reduce heat to low, cover the karahi and let it simmer for 5 minutes to allow the flavors to meld. Garnish generously with julienned fresh ginger and chopped fresh coriander. Serve hot.
⏱ 5 min
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