Chicken Karahi (Tomato-Based Chicken Curry)

Ingredients

• 1.5 lbs Chicken
• 1 medium Onion
• 4 medium Tomato
• 2 tablespoons Ginger-Garlic Paste
• 2 small Green Chilies
• 1 teaspoon Garam Masala
• 1 teaspoon Red Chili Powder
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 4 tablespoons Vegetable Oil

Instructions

1. 1Place a 12-inch karahi or large, heavy-bottomed pan over medium-high heat (350°F/175°C). Add the 4 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, cut into small pieces, to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the onion pieces are golden brown.
3. 3Add the 2 tablespoons of ginger-garlic paste to the pan. Stir constantly for 1 minute until fragrant.
4. 4Add the 4 medium tomatoes, cut into small pieces, and the 2 small green chilies, also cut into small pieces. Cook for 5-7 minutes, stirring often, until the tomatoes have softened and started to break down.
5. 5Add the 1.5 lbs of chicken pieces to the pan. Stir in the 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Cook for 8-10 minutes, stirring frequently, until the chicken is browned on all sides.
6. 6Add 1/4 cup of water to the pan if the mixture seems too dry. Reduce the heat to medium-low (300°F/150°C). Cover the pan and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. The chicken is cooked when its internal temperature reaches 165°F (74°C).
7. 7Serve the Chicken Karahi hot with rice or naan.

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