Dairy-Free Chicken Karahi

Ingredients

• about 680 g Chicken thighs
• about 450 g Tomatoes
• 1 large Onion
• 2 tbsp Ginger-garlic paste
• 2-3 Green chilies
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 4 tbsp Vegetable oil
• 2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a karahi or deep pan over medium heat, which is 150°C. Add the 4 tbsp of vegetable oil and heat until it shimmers.
2. 2Add the sliced large onion to the hot oil. Cook, stirring often, until the onion is golden brown, about 8-10 minutes. This will be a deep golden color.
3. 3Add the 2 tbsp of ginger-garlic paste and the 2-3 green chilies. Stir and cook for 1 minute until fragrant.
4. 4Add the about 450 g of chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes have softened and released their juices, about 5-7 minutes.
5. 5Add the about 680 g of chicken thighs, 2 tsp of ground coriander, 1 tsp of ground cumin, 0.5 tsp of turmeric powder, and 1 tsp of red chili powder. Stir well to coat the chicken. Cook for 5-7 minutes, stirring often, until the chicken is lightly browned on all sides.
6. 6Reduce the heat to low, cover the pan, and let the chicken cook through. Continue cooking for 25-30 minutes, or until the chicken is tender and the oil has separated and appears on the surface of the sauce. The chicken is cooked when its internal temperature reaches 74°C.
7. 7Stir in the 1 tsp of garam masala and the 2 tbsp of fresh cilantro. Cook for 1 minute more.
8. 8Serve the Dairy-Free Chicken Karahi hot with rice or naan.

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