Step-by-Step Instructions

1. 1.Heat Oil and Roast Whole Spices

   Add 1/2 cup of oil to a pan. Once hot, add the whole garam masala (cumin seeds, black peppercorns, cloves, green cardamom, black cardamom, cinnamon sticks) and roast for 30 seconds until fragrant.

2. 2.Cook Onion and Ginger Garlic Paste

   Add the paste of 2 medium-sized onions to the pan and cook until it turns translucent and the oil separates. Then, add 1 tablespoon of ginger garlic paste and cook for another 2 minutes until the raw smell disappears.

3. 3.Add Dry Spices

   Add all the dry spices: 1 tsp red chilli flakes, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp chaat masala, and salt to taste. Mix well with the onion and ginger garlic paste.

4. 4.Cook Tomato Paste

   Add 750 gm (3 pao) of tomato paste to the pan. Mix it thoroughly with the spices. Cover the pan and cook on medium flame for 10-15 minutes, allowing the tomatoes to soften and the flavors to meld.

5. 5.Add Chicken and Cook

   After 15 minutes, uncover the pan. Add 1 kg of chicken pieces to the cooked masala. Mix the chicken well with the gravy, ensuring each piece is coated.

6. 6.Add Yogurt and Simmer

   Pour in 1 cup of yogurt over the chicken. Mix it gently into the curry. Cover the pan again and cook on medium flame for 10 minutes, allowing the chicken to cook through and absorb the flavors.

7. 7.Finish with Lemon, Green Chilies, and Coriander

   After 10 minutes, uncover the pan. Squeeze the juice of 1 lemon over the chicken karahi. Add some green chilies for extra flavor and heat. Finally, sprinkle fresh coriander leaves as a garnish before serving.