Chicken Karahi

Ingredients

• 5 pieces Vine tomatoes (Large, sweet; cut in half and remove core (booty hole) for smoother gravy)
• 6 tablespoons Vegetable oil (canola or sunflower) (High‑heat oil; ensures the dish stays moist without added water)
• 3 pieces Bay leaves (Whole spice added at the start)
• 1.5 pieces Cinnamon sticks (Whole; adds warm aroma)
• 1 teaspoon Black peppercorns (Whole; added with whole spices)
• 1.5 pounds Chicken thighs (bone‑in, skinless) (Cut into bite‑size pieces; pat dry before cooking to avoid oil splatter)
• 1 pinch Salt (Season chicken early)
• 9 pieces Garlic cloves (Crushed; can use pre‑made garlic block)
• 2 inches Fresh ginger (Thumb‑size piece; peeled and sliced thin for garnish; rest used in cooking)
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Black pepper powder
• 0.5 teaspoon Kashmiri chili powder (Mild, bright red)
• 0.5 teaspoon Chili flakes (Adjust heat to taste)
• 1 teaspoon Turmeric powder (Optional; adds color and earthiness)
• 4 pieces Green chilies (Whole; can slit for extra heat)
• 1.5 tablespoons Plain natural yogurt (Adds creaminess; omit if tomatoes are very tart)
• 1 teaspoon Garam masala (Adds final aromatic boost)
• 1 large pinch Kasuri methi (dried fenugreek leaves) (Crush before adding; gives signature aroma)
• 1 handful Fresh coriander leaves (Chopped; used in garnish and at the end)

Instructions

1. Prepare tomatoes

   Wash the 5 vine tomatoes, cut each in half lengthwise and remove the core (the small white “booty hole”). Set halves aside.

   Time: PT5M

2. Heat pan and toast whole spices

   Place the pan on high heat. When a few drops of water sizzle and dance, add 6 Tbsp oil, 3 bay leaves, 1‑2 cinnamon sticks, and 1 tsp whole black peppercorns. Swirl the pan and toast for about 30 seconds.

   Time: PT1M

   Temperature: high

3. Brown the chicken

   Add the chicken thigh pieces (patted completely dry) to the pan, sprinkle a large pinch of salt, and stir‑fry on medium‑high heat for 3‑4 minutes until the meat releases its moisture and starts turning golden.

   Time: PT4M

   Temperature: medium‑high

4. Add garlic and ginger

   Stir in the crushed garlic cloves and the peeled ginger piece. Cook, stirring, for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium‑high

5. Simmer tomatoes

   Place the tomato halves cut‑side down in the pan, cover with the lid, and reduce to low heat. Let them soften for 10‑12 minutes.

   Time: PT12M

   Temperature: low

6. Break down the tomatoes

   Remove the lid, mash the softened tomatoes with a spatula to break the skins and release their juices. If the tomatoes are very acidic, add a pinch of sugar.

   Time: PT3M

   Temperature: medium‑high

7. Add ground spices

   Stir in 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp black pepper powder, ½ tsp Kashmiri chili powder, ½ tsp chili flakes, and optional 1 tsp turmeric. Cook for 1‑2 minutes.

   Time: PT2M

   Temperature: medium‑high

8. Add green chilies and simmer

   Add the whole green chilies, cover, and let the curry simmer on medium heat for 10 minutes.

   Time: PT10M

   Temperature: medium

9. Finish with yogurt and garam masala

   Uncover, stir for 1 minute, then add 1½ Tbsp plain yogurt and mix well. Cook another minute, then add 1 tsp garam masala and stir for a further minute.

   Time: PT3M

   Temperature: medium

10. Final simmer

    Reduce heat to low, cover, and let the karahi cook for 10 minutes so the flavors meld and the oil separates on top.

    Time: PT10M

    Temperature: low

11. Add kasuri methi, ginger garnish, and final herbs

    Sprinkle a large pinch of crushed kasuri methi, add the thin ginger slices saved earlier, and stir for 1 minute. Finish with chopped fresh coriander and a final minute of cooking.

    Time: PT2M

    Temperature: low

12. Serve

    Turn off the heat, give the karahi a final stir, and serve hot with naan, roti, or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g