Afghan Chicken Karahi

• •1.5 lb Boneless, skinless chicken thighs (cut into 1.5-inch pieces)
• •3 tbsp Vegetable oil
• •1 medium Onion (finely chopped)
• •2 tbsp Fresh ginger (grated or finely minced, divided)
• •2 tbsp Garlic (minced)
• •2 piece Green chilies (slit lengthwise, to taste)
• •1 can Tomatoes (14.5 oz, diced, undrained)
• •1 tsp Ground coriander
• •1 tsp Ground cumin
• •0.5 tsp Turmeric powder
• •0.5 tsp Red chili powder (or to taste)
• •0.5 tsp Garam masala
• •1 tsp Salt (or to taste)
• •0.3 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat vegetable oil in a large karahi or heavy-bottomed pan over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.

2. 2

   Reduce heat to medium. Add the chopped onion to the same pan and sauté until softened and translucent, about 5 minutes.

3. 3

   Stir in 1 tablespoon of grated ginger, all of the minced garlic, and the slit green chilies. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Add the diced tomatoes (undrained), ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Cook, stirring frequently and breaking down the tomatoes, until the oil begins to separate from the sauce, about 8-10 minutes.

5. 5

   Return the browned chicken to the pan. Add the garam masala and mix well to coat the chicken in the sauce. If the sauce is too thick, you can add a tablespoon or two of water.

6. 6

   Cover the pan and simmer on low heat for 10-12 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

7. 7

   Garnish with the remaining 1 tablespoon of fresh ginger and chopped fresh cilantro. Serve hot with naan, roti, or rice.

Chef's Tips

• 💡For a spicier Karahi, increase the number of green chilies or add a pinch of red chili flakes along with the powder.
• 💡If you prefer a richer flavor, you can use bone-in chicken thighs, but adjust the cooking time in Step 6 to ensure they are fully cooked, typically an extra 5-10 minutes.