Home-Style Chicken Karahi

Ingredients

• 1 kg chicken, bone-in, cut into curry pieces
• 4 tbsp cooking oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 500 g tomatoes, roughly chopped
• 1 tsp salt, adjusted at the end
• 1 tsp red chilli powder
• 1 tsp coriander powder (dhania)
• 1/2 tsp turmeric (haldi)
• 1 tsp cumin seeds (zeera)
• 1/2 tsp garam masala
• 2 inch piece fresh ginger, cut into fine julienne
• 3 green chillies, slit lengthways
• Fresh coriander, chopped, to finish

Method

1. 1Heat the oil in a wide karahi or heavy pan over high heat. A wide pan matters: a narrow deep pot steams the chicken instead of frying it.
2. 2Add the chicken pieces and fry on high for 5 to 6 minutes until they lose their raw colour and pick up some browning. Do not stir constantly, let the pieces sit and colour.
3. 3Add the ginger and garlic paste and cook for 1 to 2 minutes until the raw smell goes.
4. 4Add the chopped tomatoes, salt, red chilli powder, coriander powder, turmeric and cumin seeds. Stir once, then cover and cook on medium for 12 to 15 minutes.
5. 5Uncover and check: the tomatoes should have completely collapsed. If they have not, cover for another 5 minutes rather than mashing them.
6. 6Now raise the heat and cook uncovered for 8 to 10 minutes, stirring occasionally, until the oil visibly separates and rises to the surface. This is the step that decides whether the karahi tastes finished or raw.
7. 7Check the chicken is cooked through to the bone. Add a splash of hot water only if the pan is drying out before the chicken is done.
8. 8Sprinkle over the garam masala, half the ginger julienne and the green chillies. Stir once and cook 2 more minutes.
9. 9Turn off the heat and finish with the remaining ginger and the chopped coriander. Serve with naan or roti.