Step-by-Step Instructions

1. 1.Heat Oil

   Heat 1/4 cup of oil in a pan over medium-high heat.

2. 2.Saute Garlic and Chillies

   Add 6 crushed garlic cloves and 3 whole green chilies to the hot oil. Saute for a while until the garlic turns lightly golden.

3. 3.Add and Saute Chicken

   Add 1 kg of chicken pieces to the pan. Saute the chicken until its color changes from pink to white/light brown.

4. 4.Cook Chicken with Water

   Once the chicken changes color, add 1/2 cup of water. Cover the pan with a lid and cook on high flame for 10 minutes to tenderize the chicken.

5. 5.Add Spices

   Remove the lid. Add 1 teaspoon of black pepper and 1 teaspoon of chili flakes to the chicken.

6. 6.Add Blended Tomatoes and Cook

   Pour in 3 medium blended tomatoes. Stir everything well to combine. Continue to cook, stirring occasionally, until the tomatoes are fully mixed into the chicken and the chicken is tender.

7. 7.Add Sliced Green Chillies

   Add 2 sliced green chilies to the karahi and stir them in.

8. 8.Final Cook

   Cover the pan with a lid again and cook for 5 more minutes. This step allows the oil to separate from the gravy, indicating the dish is well cooked.

9. 9.Incorporate Butter

   Remove the lid. Add 20 grams of butter to the karahi and stir until it completely melts and is incorporated into the sauce, adding richness.

10. 10.Garnish and Serve

    Garnish the Chicken Karahi with sliced ginger and chopped coriander leaves before serving hot.