Equipment
Ingredients
Meat & Base
- 60 ml ghee
- 800 g bone-in chicken pieces, cut into small curry pieces
- 15 g garlic paste
- 15 g ginger paste
Produce & Dairy
- 4 roma tomatoes, halved crosswise
- 100 g plain whole milk yogurt, vigorously whisked until completely smooth
Spices & Seasoning
- 6 g kosher salt
- 5 g kashmiri red chili powder
- 5 g ground coriander
- 5 g ground cumin
- 3 g red chili flakes
- 2 g ground turmeric
Finishing Garnish
- 3 g garam masala
- 15 g fresh ginger root, peeled and finely julienned
- 10 g fresh cilantro, roughly chopped
- 4 thai green chilies, sliced diagonally
Nutrition (per serving)
Method
Heat the wok or karahi over high heat and add the ghee. Carefully add the bone-in chicken pieces. Sear for 6 minutes, stirring occasionally, until the chicken develops a deep golden brown crust on all sides.
Add the garlic paste and ginger paste to the wok. Saute for 2 minutes until the raw aroma dissipates, taking care not to burn the pastes.
Place the halved roma tomatoes face down over the chicken and sprinkle with the kosher salt. Cover the pan with a lid, lower the heat to medium, and steam for 10 minutes until the tomato skins blister and loosen.
Remove the lid. Using tongs, carefully peel the skins off the softened tomatoes and discard them.
Using a wooden spoon, aggressively crush the peeled tomatoes into the pan to form a gravy base. Stir in the kashmiri red chili powder, ground coriander, ground cumin, red chili flakes, and ground turmeric. Increase the heat to medium-high and reduce the sauce for 10 minutes. This technique, called bhunao, is crucial for flavor development.
Lower the heat to its absolute lowest setting. Stir in the whisked plain whole milk yogurt continuously to prevent it from splitting. Mix vigorously for another 4 minutes until the yogurt is fully incorporated and the oil separates once again.
Cover the pan and simmer gently over low heat for 10 minutes until the chicken is tender and fully cooked through, reaching an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
Turn off the heat. Garnish the dish evenly by sprinkling the garam masala, julienned fresh ginger root, chopped fresh cilantro, and sliced thai green chilies over the top. Serve hot directly from the karahi.
Chef's Notes
- The bhunao technique is the absolute foundation of Pakistani karahi. It requires patience as you fry the tomatoes and spices until the water evaporates and the oil separates, concentrating the flavors immensely.
- Kashmiri red chili powder is crucial for its vibrant red color and mild, sweet fruitiness. It provides the visual fire expected of a karahi without overwhelming the palate, allowing the thai green chilies to provide the actual heat.
- Using bone-in chicken imparts significant gelatin and deep savory flavor into the sauce. If using boneless chicken thighs instead, reduce the final simmering time slightly and be careful not to overcook.
- The raw fresh ginger julienne added at the end is not merely a garnish but a crucial flavor component. Its sharp, fresh bite cuts through the rich, oil-heavy gravy perfectly.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 2 months — Freeze without the fresh cilantro and ginger garnish. Thaw overnight before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water to prevent the sauce from breaking.
