Frontier Chicken Karahi

Directions

1. 1
   Couple of things to remember: 1) This dish requires lot of ginger so don't be conservative here!
2. 2
   2) You must de-seed the chilies.
3. 3
   Leaving the seeds will make this dish too hot!
4. 4
   Cook the whole tomatoes till the boiling point.
5. 5
   Remove and drain the hot water and run them under cold water to cool them faster.
6. 6
   Once cooled, remove the skin and mash the tomatoes by hand to a pulp.
7. 7
   Heat the ghee (or oil) in a large pot.
8. 8
   This dish is best cooked in a cast iron pot but any other pot with lid will do.
9. 9
   Once the ghee/oil is heated, add the chicken pieces and turmeric in the pot and cook for about 15 minutes in high heat stirring frequently.
10. 10
    Once the water from the chicken is dried up and chicken pieces are almost half-cooked, add the tomato pulp and bring it to a boil.
11. 11
    Add most of the julienne ginger to the pot.
12. 12
    (Leave some ginger aside for garnishing later).
13. 13
    Add the de-seeded chilies and put the lid on the pot and lower the heat to simmer.
14. 14
    Cook in low heat for 40 minutes.
15. 15
    Remove the lid and check to see that chicken pieces are adequately cooked.
16. 16
    With the lid removed, turn-up the heat to high to dry-up the water from the tomatoes.
17. 17
    This process should take about 5-10 minutes depending on the amount of water.
18. 18
    Stir frequently to ensure that chicken pieces don't stick to the pot.
19. 19
    Make sure that most of the water is dried-up till there is a very thick gravy.
20. 20
    Turn-off the heat and garnish with chopped coriander leaves and the remaining ginger julienne.
21. 21
    Optionally you can add couple of whole green chilies to the garnish.
22. 22
    Your dish is ready!
23. 23
    This dish is best served from the pot itself.
24. 24
    Serve with warm roti/chapati or Naan.
25. 25
    Enjoy!
26. 26
    !