Karahi Chicken

Ingredients

• 0.5 cup neutral oil
• 2 tsp coriander seeds – lightly crushed
• 1 tsp cumin seeds
• 2.5 pounds chicken, bone-in, skinless – cut into small pieces
• 6 cloves garlic – finely minced
• 2 inches ginger – grated
• 1.5 pounds tomatoes – chopped
• 4 pieces green chilies – slit lengthwise
• 1 tsp red chili powder
• 0.5 tsp turmeric
• 1.5 tsp salt
• 0.5 tsp garam masala
• 1 inch ginger – cut into matchsticks (for serving)
• cilantro leaves – chopped (for serving)
• lemon – cut into wedges (for serving)

Instructions

1. Prep the aromatics: mince the garlic and grate the 2 inches of ginger. Chop the tomatoes and slit the green chilies lengthwise.
2. Heat the oil in a wide, heavy karahi or wok over medium-high heat until shimmering, 2–3 minutes.
3. Add the crushed coriander seeds and cumin seeds; let them sizzle and bloom until fragrant, about 30 seconds.
4. Add the chicken pieces and sear, stirring occasionally, until no longer pink on the outside and lightly golden in spots, 6–8 minutes.
5. Add the minced garlic and grated ginger; stir-fry until the raw smell fades, 45–60 seconds.
6. Stir in the tomatoes, salt, red chili powder, turmeric, and the slit green chilies. Mix well to coat the chicken.
7. Reduce heat to medium, cover, and cook until the chicken is cooked through and the tomatoes have broken down into a sauce, 15–20 minutes, stirring once or twice. Doneness cue: chicken pieces should register opaque to the bone and release clear juices.
8. Uncover and increase heat to medium-high. Bhunai (stir-fry) vigorously until the sauce thickens, clings to the chicken, and the oil separates at the edges, 8–12 minutes.
9. Sprinkle in the garam masala and toss to combine. Taste and adjust salt if needed.
10. Turn off the heat, rest 2–3 minutes, then garnish with ginger matchsticks and chopped cilantro. Serve hot with lemon wedges.