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. This seals in the juices and adds flavor.

Reduce heat to medium. Add the ginger-garlic paste to the chicken and cook for another 2-3 minutes until fragrant, stirring continuously to prevent burning.

Add the chopped or pureed tomatoes to the karahi. Stir well and cover the karahi. Cook on medium-low heat for about 10-12 minutes, or until the tomatoes have softened and released their liquid. Mash them with the back of your spoon.

Uncover the karahi. Add cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix thoroughly and cook for 5 minutes, stirring frequently, until the spices are well combined and the raw smell disappears. Add the slit green chilies.

Continue to cook on medium heat, stirring occasionally, until the oil starts to separate from the gravy. This indicates that the masala is well-cooked. If using, now is the time to stir in the whisked yogurt and cook for another 2-3 minutes until it blends into the gravy.

Stir in the garam masala powder. Garnish generously with julienned fresh ginger and chopped fresh cilantro. Serve hot with naan, roti, or rice. Enjoy your authentic Pakistani Chicken Karahi!