Ingredients:

  • 2 lbs (900g) bone-in chicken thighs, cut into small, uniform pieces
  • 2 tbsp (30ml) ghee
  • 5 medium (400g) tomatoes, diced finely
  • 1 tbsp (15g) ginger paste
  • 1 tbsp (15g) garlic paste
  • 5 medium (20g) green chilies, slit lengthwise
  • 1 tsp (5g) salt
  • 1 tsp (5g) red chili flakes
  • 1 tsp (5g) black pepper, freshly crushed
  • 1 tsp (5g) roasted cumin powder
  • 1 tsp (5g) coriander powder
  • ½ tsp (2.5g) garam masala
  • 2 tbsp (20g) fresh ginger, cut into thin juliennes
  • ¼ cup (15g) fresh cilantro, chopped

Instructions:

  1. Heat the ghee in a karahi or wok over medium-high heat until it shimmers.
  2. Add the chicken pieces in a single layer. Sear without stirring for 2-3 minutes until the edges are golden-brown, then toss and cook until the meat is opaque.
  3. Stir in the ginger and garlic pastes, sautéing for 60 seconds until fragrant.
  4. Add the diced tomatoes and salt. Cover the pan for 3-5 minutes to let the tomatoes soften, then uncover and stir vigorously until the tomatoes break down into a thick, jammy paste.
  5. Add the chili flakes, black pepper, cumin, and coriander powder. Increase heat to high and stir-fry the chicken in the spice mixture for 5-7 minutes until the moisture evaporates and the oil separates from the sauce.
  6. Sprinkle in the garam masala, fresh ginger juliennes, green chilies, and chopped cilantro. Stir once and remove from heat.