Gluten-Free Chicken Karahi

Ingredients

• about 680 g Chicken thighs
• 2 cups Tomatoes
• 1 large Onion
• 2 tbsp Ginger-garlic paste
• 2 Green chilies
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Kasuri methi
• 3 tbsp Cooking oil
• 2 tbsp Fresh cilantro

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

Instructions

1. 1Place a 30.48 cm karahi or wok over medium heat (176.7°C / 175°C). Add the 3 tablespoons of cooking oil.
2. 2Add the 1 large chopped onion to the hot oil. Sauté, stirring occasionally, until the onion is golden brown, about 8-10 minutes. This is when the onion edges will look crispy and the color will be a deep golden.
3. 3Add the 2 tablespoons of ginger-garlic paste and the 2 whole green chilies (you can leave them whole for less heat or slice them if you prefer more spice). Sauté for 1 minute until fragrant, stirring constantly.
4. 4Add the 2 cups of chopped tomatoes to the karahi. Cook, stirring occasionally, until the tomatoes have softened and started to break down, about 5-7 minutes.
5. 5Stir in the 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 2 teaspoons of coriander powder. Cook these spices with the tomato mixture for 5 minutes, stirring frequently, until the oil starts to separate slightly from the sauce.
6. 6Add the about 680 g of chicken thighs to the karahi. Cook, stirring, until the chicken is browned on all sides, about 5-7 minutes.
7. 7Pour in 1/2 cup of water. Bring the liquid to a simmer, then cover the karahi. Reduce the heat to low (148.9°C / 150°C) and simmer for 25-30 minutes, or until the chicken is cooked through and tender. The chicken is done when it is no longer pink inside and reaches an internal temperature of 74°C.
8. 8Uncover the karahi and stir in the 1 teaspoon of garam masala and 1 teaspoon of kasuri methi. Cook for another 5 minutes, uncovered, allowing the flavors to meld.
9. 9Garnish the chicken karahi with the 2 tablespoons of fresh cilantro. Serve hot with gluten-free roti or rice.

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