Pakistani Chicken Karahi

1Preparation

1. Cut the chicken into small bone-in pieces, rinse and dry them.
2. Chop the tomatoes, ginger and green chilies, and crush the garlic.

2Cooking

1. Heat the oil in a karahi or deep pot over high heat, add the garlic and stir for 30 seconds.

   🔥 high heat⏱ 1 min timer
2. Add the chicken and stir for 8 minutes until it changes color and browns lightly.

   🔥 high heat⏱ 8 min timer
3. Add the tomatoes and salt, cover and cook for 10 minutes over medium heat until the tomatoes soften and release their juice.

   🔥 medium heat⏱ 10 min timer
4. Add the yogurt, coriander, cumin, chili flakes, black pepper and green chilies and cook uncovered for 12 minutes, stirring, until the oil separates on top.

   🔥 medium heat⏱ 12 min timer
5. Add the ginger and garam masala and cook for 3 minutes.

   🔥 medium heat⏱ 3 min timer

3Serving

1. Garnish with coriander and ginger and serve hot in the same karahi with naan or rice.

💡 Tips & common mistakes

• Do not add water; the tomatoes are enough for a thick sauce, and adding water dilutes the flavor (the common mistake).
• Oil showing on top of the sauce is the sign the dish is cooked and thickened.

🔁 Substitutions

• For children, leave out the green chilies and chili flakes.