---
title: Chicken Karahi
servings: 4
prep time: 15 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/chicken-karahi
---

Gather @chicken thigh{1%kg}, @tomato{6}, @fresh ginger{40%g}, @green chili{4} and @ground coriander{2%tsp}.

Slice the @garlic{6%clove}, slit the green chilies lengthwise, and julienne half the ginger for the garnish, keeping the rest whole for the base.

Heat the @ghee{4%tbsp} 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. ~{5%minutes}

Add the whole tomatoes, cover, and cook until they collapse and release their juices. ~{10%minutes}

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%minutes}

Stir in the coriander and @black pepper{1%tsp}; keep the flame high until the oil separates and rings the edges of the pan.

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

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