Back to 4 servings 2 pounds bone-in chicken pieces, skin removed, cut into small karahi-style pieces 0.333 cup vegetable oil, ghee also works 1 tablespoon garlic paste 1 tablespoon ginger paste 1.5 teaspoons kosher salt, or to taste 2 teaspoons Kashmiri red chili powder, milder than regular chili powder; use less for less heat 1 teaspoon ground cumin 1 teaspoon ground coriander 0.5 teaspoon turmeric 0.5 teaspoon garam masala 0.5 teaspoon freshly crushed black pepper 1 teaspoon dried fenugreek leaves, kasuri methi, crushed 2 pounds ripe red tomatoes, Roma preferred; about 6 medium, chopped 4 green chilies, mild karahi chilies; slit lengthwise 1 tablespoon cilantro leaves, finely chopped, for garnish 0.5 inch fresh ginger, cut into julienne, for garnish 2 green chilies, julienned, for garnish
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1 Step 1: Cut a shallow cross into the base of each tomato, then soak them in boiling water for 7 to 10 minutes until the skins loosen. Drain, peel, halve and mash them.2 Step 2: Heat the oil in a large wok or karahi over high heat. Add the chicken and sear until it turns white and the water it releases has fully evaporated, about 5 to 7 minutes.3 Step 3: Add the garlic and ginger pastes and sauté for about 2 minutes until fragrant.4 Step 4: Add the chili powder, cumin, coriander, turmeric and salt. Cook, stirring, until the chicken is lightly browned, about 3 to 5 minutes.5 Step 5: Add the mashed tomatoes, lower the heat, cover and cook for 5 to 10 minutes, stirring now and then, until the tomatoes soften and release their water.6 Step 6: Raise the heat to medium-high, add the slit green chilies, cover and cook for 8 to 10 minutes, until oil separates and rises to the sides of the wok.7 Step 7: Lower the heat. Stir in the garam masala, crushed black pepper and dried fenugreek leaves, and cook for 1 to 2 minutes.8 Step 8: Garnish with julienned ginger, julienned green chilies and cilantro, then serve hot. Chicken is done when it is cooked through with no pink near the bone and the juices run clear (165°F / 74°C internal).getsaucepan.com/r/9107ba05-1fc1-585a-a358-a08cc8aee68e
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