Chicken Karahi

Method

1. 1

   Slice the garlic, slit the green chilies lengthwise, and julienne half the ginger for the garnish, keeping the rest whole for the base.

2. 2

   Heat the ghee in the karahi over high heat until shimmering; add the chicken and garlic and sear, turning occasionally, until the chicken is golden at the edges.

3. 3

   Add the whole tomatoes, cover, and cook until they collapse and release their juices.

4. 4

   Uncover and crush the tomatoes into the pan with the back of a spoon; cook the gravy down hard over high heat until it thickens and darkens.

5. 5

   Stir in the coriander and black pepper; keep the flame high until the oil separates and rings the edges of the pan.

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

6. 6

   Scatter the ginger juliennes and slit green chilies over the top and give one final toss.

7. 7

   Serve straight from the karahi, with naan for scooping — mandatory, not optional.