Step-by-Step Instructions

1. 1.Heat Oil and Fry Chicken

   Place a karahi (wok) on the stove and add 1 cup of cooking oil. Heat the oil. Once hot, add 1 kg of chicken pieces. Fry the chicken until it develops a nice, reddish-golden color on all sides, ensuring it's not burnt. This process helps seal the juices and adds flavor. Continue frying for about 5-7 minutes, stirring occasionally.

2. 2.Add Salt, Ginger-Garlic Paste

   Reduce the heat slightly. Add 0.75 tablespoon of salt, 1 tablespoon of ginger paste, and 1 tablespoon of garlic paste to the frying chicken. Mix well and sauté for 2-3 minutes until the raw smell of ginger and garlic disappears and they are well incorporated with the chicken.

3. 3.Add Tomatoes and Cook

   Place 0.5 kg of halved tomatoes directly onto the chicken, cut-side down. Cover the karahi with a lid and cook on low heat for approximately 3 minutes. This allows the tomatoes to soften and release their juices, making it easier to peel the skins.

4. 4.Remove Tomato Skins and Mash

   After 3 minutes, remove the lid. The tomato skins should be loose. Using tongs or a spatula, carefully peel and remove all the tomato skins. Increase the heat to medium-high. Mash the softened tomatoes into the chicken gravy using the back of your spatula, mixing thoroughly. Continue to cook, stirring frequently, until the tomatoes are fully incorporated and the oil starts to separate.

5. 5.Add Green Chilies and Cumin Seeds

   Add 4-5 slit green chilies and 1 tablespoon of white cumin seeds to the karahi. Continue to sauté and 'bhunai' (fry until oil separates) for another 3-5 minutes. Ensure the spices are well distributed and fragrant.

6. 6.Incorporate Whipped Yogurt

   Reduce the heat to low. Add 4 tablespoons of whipped yogurt to the karahi. Mix gently but thoroughly until the yogurt is fully combined with the chicken and gravy. Continue to cook on low heat, stirring occasionally, until the yogurt blends in and the oil begins to separate again, indicating it's well cooked.

7. 7.Add Fresh Cream

   Add 2-3 tablespoons of fresh cream (or milk cream) to the karahi. Mix it gently into the gravy. Do not increase the heat at this stage; keep it low to prevent the cream from splitting. Cook for 1-2 minutes, just enough to warm through and combine.

8. 8.Add Final Spices

   Sprinkle 1 tablespoon of coarsely crushed black pepper and 0.5 teaspoon of garam masala powder over the karahi. Mix briefly, just enough to distribute the spices. Do not overcook after adding these final spices, as they are meant to add fresh aroma and flavor.

9. 9.Garnish and Serve

   Turn off the heat. Garnish generously with freshly chopped coriander and julienned ginger. Your Highway Style Afghani Chicken Karahi is now ready to be served hot with naan, roti, or rice.