Dairy-Free Chicken Karahi

Ingredients

• about 680 g Chicken thighs
• 2 cups Tomatoes
• 1 medium Onion
• 2 tablespoons Ginger-garlic paste
• 2 Green chilies
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 0.5 cup Coconut cream
• 3 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro

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

Instructions

1. 1Place a 30.48 cm karahi or deep pan over medium-high heat, about 190°C. Add the 3 tablespoons of vegetable oil and heat until shimmering.
2. 2Add the 1 medium onion, chopped, and sauté until it is golden brown, about 5-7 minutes.
3. 3Add the 2 tablespoons of ginger-garlic paste and the 2 green chilies, finely chopped, and sauté for 1 minute until fragrant.
4. 4Add the about 680 g of chicken thighs, cut into bite-sized pieces, and cook until browned on all sides, about 5-8 minutes.
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, and 0.5 teaspoon of red chili powder. Cook, stirring occasionally, until the tomatoes have softened, about 5 minutes.
6. 6Pour in the 0.5 cup of coconut cream and stir in the 1 teaspoon of garam masala. Bring the mixture to a simmer, then reduce the heat to medium-low, about 150°C. Cover and cook for 20-25 minutes, or until the chicken is cooked through and the gravy has thickened. The internal temperature of the chicken should reach 74°C.
7. 7Remove from heat and stir in the 2 tablespoons of fresh cilantro. Serve hot.

Substitutions

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