Chicken Karahi

Ingredients

• 800g chicken on the bone
• 6 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp black pepper, crushed
• 1 tbsp coriander seeds, crushed
• 4 green chillies
• 2 inch ginger, juliennes
• 1/2 cup oil or ghee
• Coriander

Method

1. No onions. That's the defining thing about a karahi.
2. Very hot oil, chicken in, seared hard on high for 10 minutes till browned.
3. Ginger-garlic paste, 2 minutes.
4. Tomatoes and salt, cover, high heat 12 minutes. They collapse and release enough liquid to cook the chicken.
5. Uncover and cook off the water until the oil separates and rises, 10 minutes.
6. Crushed pepper and coriander seeds, green chillies, ginger juliennes and coriander at the very end. Naan.