Name: Chicken Karahi
Ingredients: 125ml (1/2 cup) rapeseed (canola) oil; 1kg (2 lbs) chicken thighs on the bone, cut into three pieces; 8 bullet chillies; 10 cloves garlic, lightly smashed; 7 tomatoes, halved; 2 tbsp garlic and ginger paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp Kashmiri chilli powder (Optional, more or less to taste); 250ml (1 cup) water; 5 tbsp plain natural yoghurt, whisked until smooth; Salt to taste; TO GARNISH; 4 tbsp coriander (cilantro) finely chopped; 1 x 5cm (2 inch) ginger, julienned

Ingredients

125ml (1/2 cup) rapeseed (canola) oil
1kg (2 lbs) chicken thighs on the bone, cut into three pieces
8 bullet chillies
10 cloves garlic, lightly smashed
7 tomatoes, halved
2 tbsp garlic and ginger paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp Kashmiri chilli powder (Optional, more or less to taste)
250ml (1 cup) water
5 tbsp plain natural yoghurt, whisked until smooth
Salt to taste
TO GARNISH
4 tbsp coriander (cilantro) finely chopped
1 x 5cm (2 inch) ginger, julienned

Steps

Heat the oil over a high heat. When bubbling hot, add the chillies and fry them for a few minutes or until blistered and darkened in places. Add the garlic fry until the garlic is beginning to turn golden brown. Transfer the chillies and garlic using a slotted spoon to the plate and set aside.
Now add the chicken to the hot oil and fry for about 8 minutes, moving it around in the pan until white and just cooked through. Add the tomatoes and push them right down into the oil. Cover the pan and simmer on low for about 7 minutes. Remove the lid and you will see that the skin of the tomatoes is peeling off. Remove theskins using your hands or tongs which is much easier. If using tongs, give the tomatoes a good squeeze when you remove the skins to help break them down. If the skin is not coming off easily, just continue simmering and it will. Push the tomatoes right down with the back of your spoon into the chicken.
Add the ground spices and garlic and ginger paste to the pan. Then stir in 250ml (1 cup) water and bring to arolling simmer over a high heat, stirring often and hard to move everything around in the karahi. If the sauce is caramelising to the sides of the karahi, scrape it back in for additional flavour.
Cover and simmer over a low heat for another 5 to 7 minutes, stirring from time to time. Lift the lid and stirin the yoghurt. Raise the heat to high and continue stirring vigorously to break that sauce down and thicken. Stir in the fried chillies and garlic and continue simmering and stirring until you are happy with the sauce consistency.
Season with salt to taste and garnish if you like with coriander and juliennedginger if you like.