Chicken Karahi (Nut-Free)

Instructions

1. 1Place a karahi or deep pan on the stove over medium heat (approximately 176.7°C or 175°C). Add the 4 tablespoons of vegetable oil.
2. 2Add the 1 large onion, finely chopped, to the hot oil. Cook for 8-10 minutes, stirring occasionally, until the onion is golden brown and looks slightly crispy.
3. 3Add the 2 tablespoons of ginger-garlic paste and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Add the about 680 g of chicken pieces to the pan. Cook for 5-7 minutes, turning the pieces to brown them on all sides. The chicken should no longer look pink on the outside.
5. 5Stir in the 2 cups of pureed tomatoes, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder. Cook for 5-7 minutes, stirring often, until the tomato mixture has thickened and darkened slightly.
6. 6Add the 2 green chilies, which have been slit, and salt to your preference. Stir everything together well.
7. 7Cover the karahi or pan with a lid. Lower the heat to medium-low (approximately 148.9°C or 150°C) and let it simmer for 20-25 minutes. The chicken should be fully cooked through, and the sauce should have thickened to your liking. You can check the chicken by cutting into a piece; it should be white all the way through, not pink. The internal temperature should reach 74°C.
8. 8Remove the lid and stir in the 1 teaspoon of garam masala and 1 tablespoon of kasuri methi (dried fenugreek leaves). Cook for another 2-3 minutes, stirring, until the spices are fragrant.
9. 9Garnish the Chicken Karahi with the 2 tablespoons of chopped fresh cilantro and serve hot.

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