Table for TwoChicken Karahi
Chicken cooked hot and fast in a wok-like karahi with tomatoes, ginger, green chilies and black pepper.
Photo: Mustafa Fatemi / Unsplash
⏱ 40 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Bone-in chicken pieces, 600 g
- Tomatoes, 4, chopped
- Ginger, 4 cm piece
- Garlic, 4 cloves
- Green chilies, 3
- Plain yogurt, 3 tbsp
- Ground cumin & coriander, 1 tsp each
- Crushed black pepper, 1 tsp
- Chili flakes, 1 tsp
- Oil or ghee, 4 tbsp
- Fresh coriander, to finish
Steps
- Heat the oil in a karahi or wide pan and fry the chicken over high heat until browned.
- Add the garlic and half the ginger, stir for a minute, then add the tomatoes and salt.
- Cover and cook for 15 minutes, stirring now and then, until the tomatoes break down.
- Uncover, add the spices and yogurt and cook on high until the oil separates and the sauce clings to the chicken.
- Finish with the remaining ginger in thin strips, green chilies and coriander; serve with naan.
Cook it together: One mans the karahi (it's a hot, fast cook), the other preps the tomatoes and warms the naan.
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