Pakistani chicken karahi

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 900 g skinless bone-in chicken, cut into small pieces
• 2 tbsp ghee and 2–3 tbsp oil
• 150 g chopped onion
• 8 crushed garlic cloves and 2 cm crushed ginger
• 1–2 whole green chillies
• 600 g ripe diced tomatoes
• 2 tsp ground coriander and 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp fine salt, adjustable and divided
• 60 ml whisked full-fat plain yogurt
• 1 tsp freshly ground black pepper and 1/2 tsp garam masala
• 2 split green chillies, 1–2 tbsp julienned ginger and 1 tbsp coriander to finish

Step-by-step method

1. Heat ghee and oil in a wide heavy pan; brown onion for 5–6 minutes.
2. Add garlic, crushed ginger and whole chillies and fry for 1 minute.
3. Add chicken and a pinch of the salt and cook for 5 minutes, stirring. Add tomatoes, ground coriander, cumin, chilli powder and remaining salt.
4. Cover and cook over medium heat for 20 minutes, stirring halfway.
5. Uncover, increase heat and fry for about 10 minutes to reduce liquid, until the oil begins to separate and chicken is cooked.
6. Lower heat and gradually stir in yogurt; cook for 2–3 minutes.
7. Add pepper and garam masala and finish with chilli, julienned ginger and coriander. Serve with naan, roti or rice.