By Rittwik Naskar
Chicken Karahi is a one-pot dish popular in the Northern regions of the subcontinent. It's a spicy chicken dish with onions, tomatoes, ginger, garlic, fresh herbs, and spices. Here's how you make it at home.
½ cup oil or ghee 550g chicken 600g tomatoes, chopped 1 whole garlic, minced 2 tbsp ginger, minced ½ tsp cumin powder and coriander powder 1 tsp chilli flakes and kalonji 1½ tsp crushed black pepper 2 tsp salt and red chilli powder 4 green chillis, slit in half lengthwise 15-20 sprigs of coriander, chopped ¼ cup ginger, julienned
Heat the oil in a kadhai. Add in the chicken and fry till golden.
Add in the minced ginger and garlic sauteeing them with the chicken until the raw smell fades out.
Add all the chopped tomatoes and spices, stirring constantly along with the other contents in the kadhai.
Cook for about 20 minutes till the oil separates, at which point the gravy must be thick and the chicken cooked through.
Mix in the coriander leaves and green chillis, and serve with the julienned ginger as garnish.