1 lb boneless skinless chicken thighs, cut into bite sized pieces
2 garlic cloves, crushed
Small knob ginger, crushed / minced
3 whole peeled tomatoes from a can (28 oz of canned works fine too)
1 spoon cumin, ground
½ spoon coriander, ground
1 spoon garam masala
1 spoon red chili powder (I used Kashmiri)
½ spoon turmeric, ground
30 cracks black pepper
5 green chiles
Small amount of butter (optional)
High smoke point oil for searing
Brown the chicken pieces in oil on high heat.
Add the garlic and ginger and saute. Add the tomatoes to deglaze when things are about to burn. If you’re using whole tomatoes, crush them into the pot with a spoon and turn them into a paste.
Add the spices and develop the sauce, reducing until it’s fairly thick.
Toss in the chiles and butter and reduce further until the sauce is thick and glossy.
Taste, adjust salt levels, and serve with rice, naan, or roti.
Karahi is a dish from Pakistan that features heavily spiced chicken, with a deeply reduced tomato based sauce. The name ‘Karahi’ comes from the wok traditionally used in the cooking process. The reduced texture of this dish is similar to the Malaysian Beef Rendang.