This recipe is for Karachi chicken, a Pakistani dish that is cooked in a karahi pot. The ingredients include chicken, tomatoes, spices like cumin and coriander, chutney paste, and yogurt. The chicken is browned with ginger-garlic paste and then a chutney is added. Tomatoes are placed in and cooked down before adding the spices. The mixture simmers for 30 minutes before the yogurt is stirred in. The finished dish is garnished with green chili and ginger.

1. My karahi chicken special
ThisKarachi chickenisdifferentandwill remindyouof the Karahi highwaywhichisverypopularin
Pakistan
preparationtime 5 minutescookingtime 50minutestotal time 55 minutes
ingredient
 1/4-1/3 cup lard
 1 tablespoon gingergarlicpaste
 1 to 1.5 lbsboneless,skinlesschicken
 1/4 cup chutneymix,1/2 cup cilantro,afew mintleaves,half greenchilli)
 Divide 3tomatoeslengthwise
 1 teaspoonof cumin
 3/4 tsp corianderpowder
 1/2 teaspoonredchilli powder
 1 teaspoongroundblackpepper
 1/4 cup yogurt
instructions
Heat the oil in a frying pan and add the ginger garlic paste. Blend for 10-15 seconds.
Then add the chicken and mix until it is almost no longer pink.
Add the salt and mix.
Next,prepare achutneypaste withcoriander(dhaniya),mintleaves and green chilli. I use a mortar and
pestle, but you can do this with a blender.
Add water to dilute the chutney and add it to the chicken.
Stir for a few seconds and let the chutney wrap around the chicken.
Next, place the tomato halves, flesh sides down, into the karahi, making sure to submerge them as
much as possible in the liquid.
Cover and simmer over medium heat for 5-10 minutes, until tomato skin wrinkles and peels easily.
Remove the skin with forceps.
Then,usingyourspatula,mashthe tomatoes and add all the spices: cumin, coriander powder, red chili
powder and black pepper. Mix well for a few seconds, cover and cook over medium heat for 25-30
minutes.

2. Afterhalf an hour,turn off the heatand stir.Thismethodiscalled "bhoon", in which you evaporate the
waterby stirringthe karahi over medium heat. It will take about 5 minutes for the oil to separate from
the curry.
When the lard is set, lower the heat to the lowest setting and add the yogurt.
Be sure to whiskthe yogurtsoit doesn'tboil.The karahi boilsabit once youadd the yogurt,but this will
go away within 8-10 minutes after you let it simmer on low.
Garnish with green chili and sliced ginger. Serve hot with naans.