Gluten-Free Chicken Karahi

Ingredients

• 1.5 lbs 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

Instructions

1. 1Place a 12-inch karahi or wok over medium heat (350°F / 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 1.5 lbs 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 (300°F / 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 165°F (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.

Related Guides