Chicken Thighs Karahi

Ingredients

• 2 lb Chicken Thighs, cut in pieces
• 4 ripe tomatoes, chopped
• 3 tbsp ghee or neutral oil
• 2 tbsp fresh ginger, julienned (save half for garnish)
• 6 cloves garlic, minced
• 2 green chilies, slit lengthwise
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp turmeric
• Cilantro and naan or roti, to serve

Method

1. Heat the ghee in a wok or wide pot until shimmering. Bloom the cumin seeds 30 seconds, then add the garlic and half the ginger for 30 seconds more.
2. Add the Chicken Thighs and sear over high heat until browned at the edges, 5–6 minutes.
3. Add the tomatoes, coriander, turmeric, and a teaspoon of salt. Cook uncovered on medium-high, stirring often, until the tomatoes collapse into a thick masala and the oil separates and pools at the edges, 15–18 minutes. That oil-split is the karahi signal — don't stop short.
4. Add the green chilies and a splash of water only if it's catching. Simmer 5 minutes more until the Chicken Thighs is cooked through and coated, not swimming.
5. Finish with the reserved ginger julienne and cilantro. Serve blazing hot from the pan with naan for scooping.