Lahori-Style Chicken Karahi with Tomatoes and Green Chilies

What you need

• 1 kg (2 1/4 lb) bone-in chicken thighs, cut into small pieces
• 60 ml (1/4 cup) ghee, or vegetable oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds, lightly crushed
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 500 g (1 lb 2 oz) ripe tomatoes, about 4, chopped
• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp black pepper, coarsely ground
• 1/2 tsp ground turmeric
• 100 g (1/3 cup) plain yogurt, whisked
• 4 green chilies, such as serrano, slit lengthwise
• 1 tsp dried fenugreek leaves, crushed between the palms
• 1/2 tsp garam masala
• 3 cm (1 in) fresh ginger, cut into thin matchsticks
• 1 handful fresh cilantro, chopped

Method

Restated from the original video

1. 1

   Heat the ghee in a karahi or wok over high heat until it shimmers.

2. 2

   Add the cumin seeds and coriander seeds and let them sizzle for 20 seconds.

3. 3

   Add the chicken and stir-fry until it turns opaque on all sides, 5-6 min.

4. 4

   Stir in the ginger paste and garlic paste and fry until the raw smell is gone, 1-2 min.

5. 5

   Add the tomatoes and salt, cover and cook over medium heat until the tomatoes collapse into a sauce, about 10 min.

6. 6

   Uncover, pick out any loose tomato skins if you like, and add the chili powder, pepper and turmeric.

7. 7

   Cook over high heat, stirring and scraping the bottom, until the sauce thickens and the ghee separates at the edges, 5-8 min.

8. 8

   Stir in the yogurt quickly so it does not curdle, then cook for 5 min more until the masala clings to the chicken. The chicken should be cooked through, no pink inside, 74 °C (165 °F) at the bone.

9. 9

   Add the green chilies, fenugreek and garam masala and toss for 1 min.

10. 10

    Scatter the ginger matchsticks and cilantro on top and serve straight from the pan with naan or roti.

Imported from scrumptiously.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.