Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles)

Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity. It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy. (A deep 10- to 12-inch skillet works well, too.) A myriad of spices – kashmiri red chile powder, cumin, coriander and turmeric – adds layers of heat. Finishing with plenty of thin matchsticks of ginger provides cooling freshness. Typically made with bone-in chicken pieces, this recipe calls for cubed boneless chicken thighs for a quicker cook time, so this classic dish can be enjoyed often.

Ingredients

• ¼

  cup ghee or neutral oil

• 3

  dried whole round red chiles, preferably Dundicut (see Tip)

• 1

  teaspoon garlic paste or freshly grated garlic

• 1

  teaspoon ginger paste or freshly grated ginger

• 1

  pound boneless, skinless chicken thighs, cut into 2-inch cubes

• 5

  Thai green chiles, 2 finely chopped and 3 slit down the middle with the root intact

• 1

  teaspoon kashmiri red chile powder

• 1

  teaspoon ground cumin

• ½

  teaspoon ground coriander

• ¼

  teaspoon ground turmeric

• 5

  plum tomatoes, finely chopped

• 1

  teaspoon fine sea salt

• ¼

  cup full-fat Greek yogurt

• 1 to 2

  tablespoons lemon juice (from about half a lemon)

• 1

  teaspoon coarsely ground black pepper

• ½

  teaspoon garam masala

• ¼

  cup chopped fresh cilantro

• 1

  (2-inch) piece fresh ginger, peeled and julienned

• Roti or pita, for serving

Preparation

1. Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add dried chiles and stir. Add garlic paste, ginger paste, chicken and the finely chopped Thai chiles. Stir-fry over high heat until the chicken is no longer pink, about 6 minutes.
2. Reduce heat to medium. Add red chile powder, cumin, coriander and turmeric. Stir for 10 seconds or until everything is mixed well. Add tomatoes and salt. Stir. Cover and simmer for 10 minutes.
3. Remove the lid, increase to high heat, and cook, stirring frequently, until most of the liquid from the tomatoes and chicken has cooked off, about 7 minutes.
4. Reduce heat to medium. Stir in yogurt. Add remaining whole Thai chiles. Cover and simmer for 5 minutes. Remove the lid, and if the karahi is saucy, increase heat to high, and cook, stirring frequently, until most of the liquid has cooked off.
5. Turn off the heat. Sprinkle with lemon juice, black pepper, garam masala, cilantro and julienned ginger. Serve with roti or store-bought pita.