This recipe is a slightly modified recipe from a famous Pakistani chef. I modified it a bit to suit our tastes and based on the ingredients we have here. I have made this recipe several times and each time it turns out fantastic - just like the Chicken Karahi in Pakistan. The key to the recipe is using good tomatoes so the tomato taste shines through. If you don't have good tomatoes (often the case in the winter), use the full amount of tomatoes and also add a couple tablespoons tomato paste.
1kg whole chicken cut into small pcs (its important that the chicken should be bone in)
2-3 tsps chopped garlic
2 inch piece ginger, julienned
1/4 cup oil
6-7 medium tomatoes, sliced or chopped
6-8 serrano chilies depending on heat level (can use other chilies too but adjust to heat level)
2 tsp kasuri methi (dried fenugreek leaves)
1.5 tsp whole coriander seeds
1 tsp whole cumin
10-12 whole black pepper
1 black cardamom
Grind whole spices and set aside.
To add separately:
1.5 tsp crushed red chili
1 tsp red chili pdr
1) Heat oil in a pan and fry chicken pcs on high heat until white but still not fully cooked. Add garlic and keep sauteeing (don't burn or brown the garlic). Remove chicken and set aside.
2) Add tomatoes to pan with the remaining oil. Add a few more teaspoons if you feel the oil is not enough. Add 1.5 tsp crushed red chili and 1 tsp red chili pdr. Cover and cook until soft.
3) Add 2 tsps ginger and 1.5-2 tsps kasoori methi crushed by hand. Cook 2 mins more.
4) Add chicken to pan along with the green chilies and saute so the chicken is coated with the tomato-spice mixture and starts absorbing it. Cook for a few minutes.
5) Add salt to taste. Add some more ginger (julienned) along with the ground masala. Add a little water and cook with the lid on. Remember this is supposed to be a dry-ish dish with only a little gravy. The chicken is supposed to be liberaly coated with the sauce you create.
6) Garnish with julienned ginger and serve hot with naans.