Karahi Chicken
Main Dish • Indian
Source: Meghna Agarwal - meghna@crimsonkitchen.com
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Ingredients
- 1 Tablespoons coriander seeds
- 4-6 dried red (ancho or Guntur) chilies
- 3 Tablespoons neutral oil (rice bran, grapeseed, vegetable)
- 4 heaping teaspoon finely chopped garlic (7-8 medium cloves)
- 1 lb red tomatoes, chopped (about 5 medium)
- 1/2 cup coriander (cilantro) leaves
- 3 Tablespoons peeled ginger, finely chopped
- 2-4 Thai chilies (depending on heat tolerance), destemmed, halved lengthwise
- 2 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
- 2 teaspoons garam masala
- 2 teaspoons Kasturi methi
- Salt to taste
Directions
- 1. Heat a wide pan. Add the coriander seeds and dried red chilies and sauté until fragrant but not burnt. Transfer to a mortar and pestle (or use a dry blender or clean spice/coffee grinder) and pound to a coarse powder, with some larger chili pieces remaining. Set aside.
- 2. Heat the oil in the pan. Sauté the garlic paste until it just starts to brown, 1 to 2 minutes. Add the pounded red chili and coriander seeds mixture and stir for a few seconds.
- 3. Add the tomatoes and bring to a boil. Add half of the coriander leaves, 3/4 of the ginger, the slit chilies, and salt. Reduce the heat and simmer for 4 to 5 minutes. Don't be tempted to add water; the chicken and tomatoes will release plenty.
- 4. Add the chicken, bring to a boil and simmer, stirring occasionally, until the gravy becomes thick and the chicken is tender.
- 5. Sprinkle in the garam masala and Kasturi methi. Stir, and add the remaining ginger and cilantro.
