Chicken Karahi is a fast, intensely flavored Pakistani and North Indian curry named after the heavy, deep, cast-iron wok (karahi) it is cooked in. It is distinguished by being cooked entirely without water or stock, relying on fresh tomatoes and yogurt to form the sauce.

Prep Time	Cook Time	Serves
15 minutes	40 minutes	4

Part A: Ingredients

• Meat: 2 lbs Bone-in Chicken pieces (cut into small sizes).
• Fat/Spice: 1/4 cup Oil or Ghee, 2 Tbsp Ginger Garlic Paste, 1 Tbsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Turmeric, 1 tsp Red Chili Powder (or to taste).
• Base: 4 large Tomatoes (roughly chopped or puréed), $1/4$ cup Plain Yogurt (full-fat, whisked).
• Finish: 4-5 Green Chilies (whole or slit), 1-inch Ginger (julienned), 1/4 cup Fresh Cilantro.
• Karahi Masala (Optional Roasting): 1 Tbsp Cumin Seeds, 1 Tbsp Coriander Seeds, 1 tsp Black Peppercorns (dry roasted and ground).

Part B: Instructions

Step 1: Fry the Chicken

1. Heat the oil or ghee in a karahi or large, heavy wok over medium-high heat.
2. Add the chicken pieces and fry until they are lightly browned on all sides (5-7 minutes).

Step 2: Build the Tomato Base

1. Add the ginger garlic paste to the wok and cook for 2 minutes.
2. Add the chopped/puréed tomatoes. Cover the karahi and cook for 10-15 minutes until the tomatoes have completely broken down and the oil has separated from the sauce. Mash any large tomato pieces.

Step 3: Add Spices and Yogurt

1. Add all the ground spices (coriander, cumin, turmeric, chili powder) and the optional Karahi Masala. Stir well and cook for 2 minutes.
2. Reduce the heat to low. Stir in the whisked yogurt one tablespoon at a time until fully incorporated.
3. Add the whole or slit green chilies. Cover and simmer for 15-20 minutes until the chicken is tender and the oil floats to the surface.

Step 4: Finish and Serve

• Taste for salt. The sauce should be thick, rustic, and glossy.
• Garnish generously with the fresh julienned ginger and chopped cilantro.
• Serve immediately from the karahi with fresh Naan or Roti.