Among all the incredible dishes in Pakistani cuisine, this one stands out as a personal favorite! It's a dish I find myself returning to time and time again. There's something deeply comforting about the sizzling aroma of spices, the richness of the tomato-based gravy, and the depth of flavor in every bite. If you're craving something hearty and satisfying, this recipe is a must try! It might just become your go-to comfort dish.

Chicken Karahi is traditionally prepared in a wok-like pan known as karahi, like the one shown in the image above. What sets this recipe apart, is its balance of authenticity and ease. It delivers the traditional, restaurant-style taste without requiring hard-to-find ingredients or overly complex techniques.

Ingredients:

• 1 1/2 lb skinless, bone-in chicken, cut into medium pieces
• 1/2 cup vegetable oil (can sub for ghee)
• 6 freshly grated garlic cloves
• 1 tablespoon freshly grated ginger
• 4 medium tomatoes, quartered
• 1 tablespoon salt (adjust to liking)
• 2 tablespoons cumin seeds
• 3 tablespoons coriander powder
• 2 teaspoons turmeric
• 2 tablespoons garam masala
• 1/2 teaspoon chili powder (adjust to liking)
• 2 teaspoons chili flakes
• 1/2 cup plain whole-milk yoghurt
• Handful chopped coriander leaves for garnish
• Julienned ginger for garnish

Instructions:

1. Cook the chicken: In a karahi or deep pan, heat the oil over medium, high heat and add your chicken pieces along with salt. Stir-fry until the chicken changes color and is no longer pink.
2. Add tomatoes and grated garlic and ginger: Incorporate the quartered tomatoes into the pan. Cook until the tomatoes soften and the oil begins to separate from the mixture. Once that's done, add the grated garlic and ginger along with 1/2 cup of water.
3. Season: Sprinkle in all the spices, mix well to ensure the chicken is evenly coated with the spices and cook for.
4. Simmer: Reduce the heat to medium low, cover the pan and let it simmer until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
5. Add yoghurt: Add the yogurt, mix and cook until the oil separate.
6. Garnish and serve: Once cooked, garnish the dish with chopped coriander leaves and julienned ginger. Serve hot with naan, steamed rice or my personal fav, roti.