Chicken karahi

Method

1. 1

   Prepare everything 10 min

   Cut the chicken into medium pieces if not already cut. Cut the tomatoes into quarters, slit the green chilies lengthwise and chop the coriander. Whisk the yogurt in a bowl until smooth so it does not split later.

   Ready when: All ingredients are cut and ready next to the stove.

2. 2

   Sear the chicken 7 min

   Heat the oil in the karahi on high heat. Add the chicken and a pinch of salt. Spread the pieces out and let them sit for 1 minute before stirring, then keep turning them.

   Ready when: The chicken turns white on all sides with light golden spots.

3. 3

   Add garlic, ginger and tomatoes 7 min

   Add the ginger garlic paste and stir for 1 minute. Add the tomatoes, cover with a lid and cook for 5 minutes so they soften. Then remove the lid and pull out the loose tomato skins with tongs.

   Ready when: Tomatoes are soft and can be mashed with the spoon.

4. 4

   Cook the masala 8 min

   Add the chili powder and the rest of the salt. Keep stirring and pressing the tomatoes into the chicken. If it starts sticking, add 2–3 tablespoons of water.

   Ready when: The masala looks thick and glossy and oil shines at the edges.

5. 5

   Add yogurt and simmer 10 min

   Turn the heat to low. Add the whisked yogurt a little at a time while stirring. Cover and cook gently, stirring every few minutes.

   Ready when: Cut a thick piece: the meat is white inside with no pink juices.

6. 6

   Finish and rest 3 min

   Sprinkle the garam masala, add the green chilies and half the coriander. Turn off the heat, cover and rest for 3 minutes. Top with the rest of the coriander and serve with roti or naan.

   Ready when: The aroma is strong and the oil sits on top.