Chicken Karahi - Boneless or Bone In

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1. 1Step 1: Combine the marinade ingredients with the chicken and set aside.
2. 2Step 2: Chop your tomatoes and garnishes.
3. 3Step 3: Put your pan on medium heat and add the roasted masala to the pan and roast until aromatic and then coarsely pound them in a grinder or mortar and pestle (or see notes).
4. 4Step 4: Now add your oil, chicken, tomatoes, salt, chili flakes and HALF your roasted masala to the pan, simmer, covered, and on low till tender (20 minutes).
5. 5Step 5: At this point your chicken is done and you should be able to easily break it. If for some reason you cannot then add a splash of water and simmer on low heat until it's to your liking.
6. 6Step 6: Crank up the heat and dry up the masala until it starts to look glossy and stick to the pan.
7. 7Step 7: Add the kasuri methi, half the garnishes, and water for consistency and taste. Here is where you can add the rest of your roasted masala or save it for next time.
8. 8Step 8: Turn off the stove, top with the remaining garnishes and dig in with some naan or chapatai!