Chicken Karahi

Method

1. 1

   Sear chicken in ghee over high heat with garlic until golden.

2. 2

   Add whole tomatoes; cover 10 minutes until they surrender, then crush and cook the gravy down hard.

3. 3

   Season with coriander and pepper; keep the flame high until oil rings the edges.

   💡 Karahi gravy clings, never pools — reduce until the spoon leaves a dry trail.

4. 4

   Finish with ginger juliennes and slit green chilies. Naan, mandatory.