Black Pepper Chicken Karahi

Step 1: Heat Oil and Fry Chicken

Place a karahi (wok) on the stove and light the flame. Add 1 cup of cooking oil and let it heat up. Once hot, add 1 kg of chicken pieces and 1.5 teaspoons of salt. Fry the chicken over high heat, stirring continuously, until it achieves a good golden-brown color on all sides. This step is crucial for developing flavor.

Step 2: Add Ginger-Garlic Paste

Once the chicken is nicely browned, add 1 to 1.5 tablespoons of ginger-garlic paste. Continue to sauté the chicken with the paste for about 1.5 to 2 minutes, ensuring it's well combined and the raw smell of the paste has dissipated.

Step 3: Cook with Tomato Puree

Pour in the tomato puree (made from approximately 8 medium tomatoes, skin on). Mix everything thoroughly, then reduce the heat to medium-low. Cover the karahi with a lid and let it cook for about 10 minutes, allowing the chicken to tenderize and absorb the tomato flavors.

Step 4: Add Cumin and Green Chilies

Remove the lid from the karahi. Add 0.5 to 0.75 teaspoon of white cumin powder and 4 medium green chilies, slit lengthwise. Increase the heat and mix well, stirring to combine the new ingredients with the chicken and gravy.

Step 5: Incorporate Yogurt and Bhunai

Add 0.5 cup of whipped yogurt to the karahi. Mix it into the chicken and gravy. Continue to perform 'bhunai' (sautéing on high heat) for several minutes, stirring constantly, until the oil begins to separate from the gravy and the mixture thickens. Ensure to scrape the bottom and sides of the karahi to prevent sticking.

Step 6: Add Black Pepper and Final Bhunai

Sprinkle 1 level tablespoon of coarsely crushed black pepper over the chicken. Continue the 'bhunai' process for another 3-5 minutes, or until the gravy reaches your desired consistency and the oil has fully separated and risen to the surface. The color of the karahi will deepen to a rich reddish-brown.

Step 7: Garnish and Serve

Turn off the heat. Garnish the Black Pepper Chicken Karahi generously with fresh chopped coriander, julienned ginger, and optionally, a few extra sliced green chilies for an appealing presentation. Serve hot with fresh naan, roti, or rice.

Step 8: Taste Test

The chef performs a taste test, breaking off a piece of chicken and dipping it in the rich gravy, confirming its deliciousness and tenderness.

• Ensure to fry the chicken until it develops a good golden-brown color for enhanced flavor and texture.

• Be patient during the 'bhunai' (sautéing) stages, as this is crucial for developing the rich taste and separating the oil.

• Adjust the quantity of green chilies and black pepper according to your preferred spice level.

• For a richer taste, you can add a tablespoon of cream at the end.

• To make it spicier, use more green chilies or a hotter variety.