Chicken Karahi

Ingredients

• 500 g Chicken Thigh
• 4 pcs Tomato
• 1 pcs Onion
• 1 tbsp Garlic Paste
• 40 g Ginger
• 3 pcs Green Chili
• 20 g Coriander
• 3 tbsp Ghee
• 1 tsp Cumin Seeds
• 2 tsp Coriander Powder
• 1 tsp Red Chili Powder
• 0.5 tsp Turmeric Powder
• 0.5 tsp Black Pepper
• 1.5 tsp Salt
• 1 pcs Lemon

Method

1. Pat {chicken_thigh} dry so it sears instead of steams. Finely chop {tomato}, thinly slice {onion}, slice {ginger} into fine matchsticks, slice {green_chili}, and chop {coriander}.
2. Heat {ghee} in a karahi or wide wok over medium heat. Add {onion} with a pinch of {salt} and sauté for several minutes until deep golden brown and sweet, stirring often so it colors evenly without scorching.
3. Raise to medium-high heat. Add {chicken_thigh} to the karahi in a single layer and sear until lightly browned in spots, turning once. Season again with {salt} as it cooks to build flavor in layers.
4. Add {garlic_paste}, most of the {ginger}, most of the {green_chili}, {cumin_seeds}, {coriander_powder}, {red_chili_powder}, {turmeric_powder}, and {black_pepper}. Stir for under a minute until fragrant, then add {tomato} and a little more {salt}. Cook over medium-high heat, stirring and pressing the {tomato} until the masala thickens and the {ghee} starts to separate.
5. Lower to medium heat and cook until {chicken_thigh} is tender and coated in a glossy masala, and an instant-read thermometer reads at least 74C at the thickest part. Taste and adjust with {salt}. Finish with the remaining {ginger}, remaining {green_chili}, {coriander}, and a squeeze of {lemon} for brightness.