← Nouns Cooking · Indian

Ingredients

• 1 kg bone-in chicken, skinned and cut into small pieces
• 2 tbsp Ghee
• 3 tbsp Vegetable oil
• 8 cloves Garlic, crushed
• 3 cm piece Ginger, crushed
• 700 g ripe tomatoes, roughly chopped
• 4 green chillies (2 whole, 2 slit lengthways)
• 1½ tsp salt, or to taste
• 1 tsp Kashmiri chilli powder
• ½ tsp hot red chilli powder (or to taste)
• 2 tsp Ground coriander
• 1 tsp ground cumin
• ¼ tsp Ground turmeric
• 60 g full-fat plain yogurt, whisked
• 1 tsp Black pepper, coarsely crushed
• ½ tsp Garam masala
• 3 cm piece Ginger, cut into thin matchsticks, to finish
• 3 tbsp Coriander (cilantro), chopped

Method

1. Heat the ghee and oil in a karahi, wok or wide pan over high heat. Add the chicken and fry for 6–8 min, turning, until browned in places.
2. Add the garlic and crushed ginger and stir-fry for 1 minute, then tip in the tomatoes, the two whole green chillies and the salt.
3. Cover and cook over medium heat for 10 min, until the tomatoes have completely softened. Pick out any loose tomato skins if you like.
4. Uncover, add both chilli powders, the coriander, cumin and turmeric and cook over medium-high heat for 8–10 min, stirring and mashing, until the sauce clings to the chicken and the oil separates.
5. Turn the heat down, stir in the yogurt and black pepper and cook for 3–4 min more, until the chicken is cooked through (75°C / 165°F at the bone).
6. Finish with the garam masala, slit chillies, ginger matchsticks and coriander. Serve straight from the pan with naan.

Tips

• Karahi is all about high heat and reduction, so use your widest pan and resist adding water.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Tea for Turmeric BBC Good Food