Pakistani Chicken Karahi

Ingredients

• 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)
• ¼ 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)

Instructions

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