Chicken Karahi

Name: Chicken Karahi
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 250 g bone-in chicken; 150 g ripe tomatoes; 1 tbsp sunflower oil; 3 cloves garlic; 2 tsp fresh ginger; 2 green chillies; 0.5 tsp cumin seeds; 0.5 tsp coriander seeds; 0.25 tsp black peppercorns; 0.25 tsp red chilli powder; 0.5 tsp salt; 1 tbsp plain yoghurt; 2 tbsp fresh coriander; 1 tsp fresh ginger; 0.25 tsp garam masala; 1 lemon

A Punjabi classic cooked hard and fast in a heavy karahi: bone-in chicken seared in a little oil, then bhunoed with fresh tomatoes, ginger, garlic and coarsely crushed spices until the oil separates and the masala clings to the meat. No onion, no cream — just tomato, chilli and heat, finished with julienned ginger and coriander.

Lunch & dinner 25g+ protein 8g+ fibre

42 min15 prep · 27 cookMedium549 kcalper serving

Method

Pound 0.5 tsp cumin seeds, 0.5 tsp coriander seeds and 0.25 tsp black peppercorns in a mortar to a coarse, gritty crush — karahi spices are never powdered fine. Set aside. Pat 250 g chicken pieces dry with kitchen paper so they sear rather than steam.
Set a karahi, wok or small heavy pan over high heat and add 1 tbsp sunflower oil. When it shimmers, add the chicken in a single layer and sear undisturbed for 3 minutes, then turn and cook 3 minutes more until the pieces are golden at the edges and no longer stick.
Add 3 cloves crushed garlic and 2 tsp grated ginger and stir-fry for 1 minute, just until the raw smell lifts and the paste turns pale gold — do not let it brown or it will taste bitter.
Tip in 150 g chopped tomatoes with 0.5 tsp salt and 0.25 tsp red chilli powder. Stir, bring to a fierce bubble, then cover and cook over medium heat for 10 minutes, until the tomatoes have completely collapsed, their skins have curled away and the chicken is cooked through to the bone.