Karahi

🥘 Ingredients

• coriander seeds 1 Tbs
• dried red chiles 3
• bone-in chicken 2 lb
• ghee 3 Tbs
• kosher salt 1 ½ tsp
• onion-tomato masala 1 cup
• tomatoes 3 medium
• fresh ginger 2 Tbs
• green chiles 2
• butter 1 Tbs
• cilantro ¼ cup

1. 1

   Toast coriander seeds and dried red chiles in a dry karahi 2 min , until they crackle and smell of the pan rather than the jar.
2. 2

   Crush @&( timer coarsely in a mortar , so the pieces are still visible in the finished dish.
3. 3

   Sear bone-in chicken in ghee with kosher salt in the karahi over high heat 6 min .
4. 4

   Fry onion-tomato masala and tomatoes into @&( timer 8 min , pressing the tomatoes as they go, until the skins lift away and the fat runs clear at the edge.
5. 5

   Toss fresh ginger , green chiles , butter and cilantro into @&( timer with @&( timer , and carry the pan to the table — the pan is the serving dish and the dish is named after it.
6. 6

   Quartered tomatoes and ginger in sticks: everything here is meant to still be recognisable when it arrives.