Chicken Karahi

Ingredients

• 1 kg chicken, cut small, bone-in
• ½ cup oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 5 medium tomatoes, quartered
• 1½ tsp salt
• 1 tsp red chili flakes
• 1 tsp coriander seeds, crushed
• ½ tsp black pepper, crushed
• 4 green chilies, slit
• 1 tbsp ginger, julienned
• ½ tsp garam masala
• ¼ cup fresh coriander
• 2 tbsp plain yogurt (optional)

Instructions

1. Heat oil in a karahi or wok on high. Add chicken and fry until the surface turns white.
2. Add ginger and garlic pastes and fry until fragrant.
3. Add tomatoes and salt. Cover and cook on medium until the tomato skins loosen, then pick out the skins with tongs.
4. Uncover, raise the heat and stir constantly, mashing the tomatoes, until the oil separates.
5. Add chili flakes, coriander seeds, pepper, yogurt and green chilies. Cook 3 minutes more.
6. Finish with garam masala, julienned ginger and fresh coriander.

Tips

• Cut chicken small so it cooks through in the time the tomatoes break down.
• Keep the heat high while doing the bhuna; low heat makes it stewy rather than glossy.