Sear the Chicken: Heat oil in a wok or heavy-bottomed pan on high heat. Add the chicken and fry until it changes color from pink to white/light golden.
Sear the Chicken: Heat oil in a wok or heavy-bottomed pan on high heat. Add the chicken and fry until it changes color from pink to white/light golden.
The Tomato Base: Add the tomatoes and spices (salt, red chili, cumin, coriander). Mix well. Cover and cook on medium heat for about 10 minutes until the tomatoes soften.
hicken the Gravy: Remove the lid. If there is excess skin from the tomatoes, pick it out with tongs. Mash the tomatoes thoroughly into the chicken. Increase the heat to high and stir-fry until the oil begins to separate from the gravy.
Finishing Touch: If using yogurt, whisk it and add it now, cooking on high heat until the liquid evaporates. Add a sprinkle of black pepper, garam masala, and your garnishes (julienned ginger, green chilies, and coriander).
Serve: Turn off the heat and let it sit for a minute. Serve piping hot directly in the karahi with naan or tandoori roti.
