Chicken Karahi (Soy-Free)

Instructions

1. 1Place a 30.48 cm karahi or deep, heavy-bottomed pan over medium heat (176.7°C/175°C). Add the 3 tablespoons of ghee or butter and let it melt.
2. 2Add the 1 medium onion, sliced, to the hot ghee. Cook, stirring occasionally, for 8-10 minutes, or until the onion slices are golden brown and softened.
3. 3Add the 2 tablespoons of ginger-garlic paste and the 2 small green chilies, finely chopped. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the about 680 g of chicken thighs, cut into bite-sized pieces. Cook, stirring, for 5-7 minutes, until the chicken is browned on all sides.
5. 5Stir in the 2 cups of tomatoes, chopped, along with the 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Cook for 5 minutes, stirring, until the tomatoes begin to break down and soften.
6. 6Reduce the heat to low (148.9°C/150°C), cover the karahi, and simmer for 25-30 minutes. Check occasionally to ensure it is not sticking. The chicken should be cooked through, and the sauce should have thickened. You can check the chicken's internal temperature with a thermometer; it should reach 74°C.
7. 7Stir in the 1 teaspoon of garam masala. Let it cook for 1 more minute.
8. 8Remove from heat and garnish with the 2 tablespoons of fresh cilantro, chopped. Serve hot.

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