Karahi paquistanês de frango

Ingredientes

• 2 tbsp ghee (See Note for dairy-free)
• 2-3 tbsp neutral oil (or sub more ghee)
• 1 small onion (finely chopped)
• 8 garlic cloves (crushed)
• 3/4 inch ginger (crushed)
• 1-2 Serrano or Thai green chili peppers (whole)
• 2-2.2 lbs skinless, bone-in chicken (cut up into small pieces)
• 8 small tomatoes (I use Roma or Vine) (diced)
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (or to taste)
• 2 tsp kosher salt (divided)
• 1/4 cup plain whole-milk yogurt (whisked - See Note for dairy-free)
• 1 tsp black peppercorns (freshly ground, more to taste)
• 1/2 tsp garam masala
• 2-3 green chili peppers (slit in half)
• 1-2 tbsp fresh ginger (julienned)
• 1 tbsp fresh cilantro (chopped)

Modo de preparo

1. 1

   Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.

2. 2

   Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.

3. 3

   Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.

4. 4

   Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.

5. 5

   Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.