Chicken Karahi

Pakistani chicken cooked quickly with fresh tomatoes, ginger, green chillies and crushed coriander in a glossy, concentrated karahi masala.

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A true chicken karahi is driven by fresh tomato, ginger and high-heat reduction rather than a heavy onion gravy. A wide pan helps moisture evaporate so the masala clings to the chicken.

Ingredients

• 1 kg Bone-in chicken pieces (skin removed; thighs and drumsticks work best)
• 1.5 tsp Fine salt (divided)
• 80 ml Neutral oil or ghee
• 1.5 tbsp Garlic paste
• 1 tbsp Ginger paste
• 700 g Ripe tomatoes (roughly chopped)
• 1.5 tsp Kashmiri chilli powder
• 1 tsp Crushed red chilli (reduce for mild)
• 0.25 tsp Ground turmeric
• 2 tsp Coriander seeds (toasted and coarsely crushed)
• 1 tsp Cumin seeds (toasted and coarsely crushed)
• 0.75 tsp Black pepper (freshly ground)
• 100 g Plain full-fat yoghurt (whisked; optional)
• 4 Green chillies (slit lengthways; use fewer for mild)
• 30 g Fresh ginger (cut into thin matchsticks)
• 20 g Fresh coriander (chopped)
• 0.5 tsp Garam masala

Step-by-step method

1. Pat the chicken dry and season with 1 teaspoon salt. Heat the oil in a wide karahi, wok or heavy frying pan over medium-high heat until shimmering, then add the chicken in one layer.
2. Brown the chicken for 8 to 10 minutes, turning every 2 minutes, until several sides are golden. Work in two batches if the pan is crowded; pale, watery chicken will not develop the same karahi flavour.
3. Lower the heat to medium. Add garlic and ginger pastes and stir for 45 seconds, scraping the base. Add chilli powder, crushed chilli and turmeric with 2 tablespoons water so the powders do not burn.
4. Add the chopped tomatoes and remaining salt. Cover for 8 minutes until the tomatoes soften, then uncover and crush them with the back of a spoon. Keep the chicken pieces in contact with the masala.
5. Cook uncovered over medium-high heat for 10 to 12 minutes, stirring and scraping often, until most water evaporates and the oil begins to separate at the edges. Add the optional whisked yoghurt gradually only after the tomatoes have reduced.
6. Lower the heat, cover and cook for 8 to 12 minutes until the thickest chicken piece reaches 75°C and the juices run clear. Add only a small splash of hot water if the base threatens to catch.
7. Add crushed coriander, cumin, black pepper, half the green chillies and half the ginger matchsticks. Toss over medium-high heat for 2 minutes until the concentrated masala coats every piece.
8. Turn off the heat, stir in garam masala and coriander, and rest covered for 5 minutes. Garnish with the remaining ginger and green chillies and serve immediately with naan or chapati.