Chicken Karahi

Ingredienti

• 1 1/2 lb boneless chicken breast (, (or chicken thighs), cut into pieces)
• 2 lb tomatoes (, peeled, seeded and crushed)
• 1 large red onion (, finely chopped)
• 3 cloves garlic (, finely minced)
• 1 2-inch / 5 cm piece fresh ginger, cut into thin matchsticks
• 3 teaspoons red chili flakes
• 1 tablespoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 6 tablespoons melted ghee ((or vegetable oil))
• 1/2 cup boiling water
• Salt
• 3 tablespoons chopped cilantro leaves
• 2 green hot peppers (, cut in half lengthwise)
• Lemon juice (, freshly squeezed)
• Karahi ((or cast iron pan))

Preparazione

1. 1

   Heat the ghee (or oil) in a cast iron skillet or karahi over medium heat.

2. 2

   Add the onion and sauté until just starting to brown.

3. 3

   Add the ginger and garlic, mix and sauté for 1 minute, stirring constantly.

4. 4

   Add the chicken to the pan and sauté until it turns white.

5. 5

   Add all the spices: red pepper flakes, coriander powder, garam masala, cumin and turmeric and sauté over medium to high heat for 30 seconds, stirring constantly.

6. 6

   Add the boiling water immediately to prevent the spices from burning, mix and then add the crushed tomatoes.

7. 7

   Cook over low to medium heat for about 25 minutes.

8. 8

   If the chicken is not tender yet, add 2 to 3 tablespoons of boiling water and cook 5 minutes more, stirring regularly.

9. 9

   Serve immediately and garnish with green hot peppers, chopped cilantro and a little lemon juice.