Ingredients:
– 1 kg chicken (cut into pieces)
– 4 large tomatoes (chopped)
– 2 large onions (finely sliced)
– 4-5 green chilies (slit)
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves (chopped, for garnish)
– 1/4 cup oil or ghee
– Lemon wedges (for serving)
Instructions:
1. Heat Oil:
– In a large wok or karahi, heat the oil or ghee over medium-high heat.
2. Sauté Onions:
– Add the sliced onions and sauté until they turn golden brown.
3. Add Ginger and Garlic:
– Add the ginger paste and garlic paste. Sauté for another 2-3 minutes until the raw smell disappears.
4. Cook the Chicken:
– Add the chicken pieces to the karahi and cook, stirring occasionally, until the chicken changes color and is no longer pink (about 8-10 minutes).
5. Add Tomatoes and Spices:
– Add the chopped tomatoes, red chili powder, ground cumin, ground coriander, and salt. Mix well.
– Cover and cook for about 15-20 minutes, stirring occasionally, until the tomatoes break down and form a thick gravy, and the chicken is cooked through.
6. Simmer and Adjust Seasoning:
– Uncover the karahi and continue to cook, stirring frequently, until the oil begins to separate from the gravy.
– Add the green chilies and garam masala. Cook for an additional 5 minutes.
7. Garnish and Serve:
– Garnish with fresh coriander leaves.
– Serve hot with naan, roti, or steamed rice and lemon wedges on the side.
