Chicken Karahi

🛒 Ingredients

• Bone-in chicken, cut into pieces 250 g · 538 kcal
• Tomatoes, chopped 125 g · 23 kcal
• Ginger-garlic paste 8 g · 6 kcal
• Green chilies, slit 5 g · 2 kcal
• Vegetable oil 23 g · 203 kcal
• Cumin powder 1 g · 5 kcal
• Coriander powder 3 g · 7 kcal
• Red chili powder 1 g · 4 kcal
• Turmeric powder 1 g · 2 kcal
• Garam Masala 1 g · 4 kcal
• Fresh coriander, chopped 4 g · 1 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a karahi or large wok over high heat. Add the chicken pieces and brown them evenly for 5-7 minutes.
2. Add the ginger-garlic paste and green chilies to the karahi. Sauté for 1-2 minutes until fragrant.
3. Stir in the chopped tomatoes, red chili powder, cumin powder, coriander powder, and turmeric powder. Cook, stirring occasionally, until tomatoes soften and break down, and the oil begins to separate from the masala (about 10-15 minutes).
4. Add a small splash of water (about 50ml), cover the karahi, and reduce heat to medium-low. Simmer for 15-20 minutes until the chicken is tender, stirring occasionally.
5. Uncover the karahi, increase heat to high, and cook off any excess liquid until the gravy thickens and the oil separates from the masala once more. Stir in Garam Masala.
6. Garnish with fresh chopped coriander and serve hot with naan, roti, or rice.