Chicken Karahi

Method

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1. Heat the ghee in a wok or karahi over a high heat until it shimmers.

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2. Add the chicken and fry 8 minutes, turning, until browned at the edges.

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3. Stir in the ginger and garlic paste and the slit chillies and cook 2 minutes.

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4. Add the crushed coriander and cumin, the chilli powder and turmeric and cook 30 seconds.

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5. Add the halved tomatoes cut-side down and the salt.

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6. Cover and cook 12 minutes, until the tomatoes collapse.

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7. Uncover, press the tomatoes against the side of the pan and lift out the loose skins.

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8. Cook uncovered over a high heat for 10 minutes, until the oil separates and pools red at the edge.

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9. Stir in the garam masala and crush the fenugreek leaves between your palms into the pan.

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10. Scatter the ginger julienne, sliced chillies and coriander over and serve from the pan.

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Chef’s Tips

• No onion. That is what makes it a karahi.
• Lift the tomato skins out as they loosen.
• High heat throughout — it is a fried curry, not a stewed one.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tandoori roti
• Sliced onion with lemon
• Salted lassi

Storage & Reheating

Keeps 3 days refrigerated. The gravy thickens; loosen with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.