Pakistani · Dinner
Chicken karahi
Pakistani karahi-cut chicken stir-fried over high heat with abundant chopped tomato, garlic, ginger, black pepper, green chile, and cilantro until jammy and glossy.
Equipment
- Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Ingredients
1× recipe · Makes 6 servings
- 1/2 cup neutral oil or ghee
- 3 pounds small bone-in chicken pieces, skin removed
- 10 garlic cloves, minced
- 2 tablespoons minced ginger
- 2 1/2 pounds ripe Roma tomatoes, finely chopped, not puréed
- 2 teaspoons kosher salt
- 2 teaspoons Kashmiri chile powder
- 1 teaspoon red chile flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons coarsely crushed black pepper
- 4 green chiles, slit
- 1/2 cup chopped cilantro
- 1/4 cup ginger cut in fine matchsticks
- 6 naan breads
Instructions
Heat oil in a karahi, wok, or over high heat. Add chicken in one layer and stir-fry until lightly golden in spots, 6 to 8 minutes.
Add minced garlic and ginger and fry until their raw smell fades, about 90 seconds. Add chopped tomatoes, salt, chile powder, chile flakes, cumin, and coriander.
Cook uncovered over medium-high to high heat, stirring and scraping often, as tomatoes release their water and reduce to a thick masala, 15 to 20 minutes; do not add water or cover unless the chicken is still undercooked at the end.
Verify chicken reaches 165°F at the bone. Continue bhooning uncovered until oil separates and the tomato masala clings tightly rather than pooling like gravy.
Fold in black pepper, slit green chiles, and cilantro for 2 minutes. Shower with ginger matchsticks and serve immediately with naan.
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