Directions
Heat up your oil in a karahi dish, wok, cast iron skillet or any container reasonable for pan-searing, saving the fire on high for the whole term
Add the chicken in. Sear this, blending continually until the chicken starts to take on a brilliant variety in certain spots
Include the minced ginger and garlic. Give this a fry close by the chicken, again mixing continually and guaranteeing nothing consumes. Keep on searing this until the crude smell of the ginger and garlic starts to blur
Add every one of the cleaved tomatoes and flavors. Mix in and permit this all to cook on high, blending to not guarantee anything gets at the lower part of the skillet
Continue to cook this mix for about 20 minutes. The oil will separate, the tomatoes will thicken and begin to coat the chicken, and you will see holes begin to bubble in the gravy. The chicken should be cooked through at this point
- Add the coriander and green chillis, stir in, turn the heat down to a low flame and allow everything to simmer together for 5 minutes without putting the lid on
- Serve with the matchstick-cut ginger and additional coriander/green chilli if desired
Fixings
1/2 cup oil or ghee
550g chicken, bone in and cut into curry pieces
600g tomatoes, finely cleaved
1 bulb garlic, minced
2 tbsp ginger, minced
1-2 tsp salt, or to taste
2 tsp paprika/kashmiri red stew
1.5 tsp squashed dark pepper
1 tsp stew pieces
0.5 tsp cumin powder
0.5 tsp coriander powder
1tsp kalonji (dark seed, discretionary)
2 green chillis, cut in half longwise
0.5 pack coriander, cleaved
1/4 cup ginger cut into matchstick pieces
