Step-by-Step Instructions

1. 1.Prepare the Oil and Chicken

   Pour 1 cup of cooking oil and 2 tablespoons of ghee into a karahi. Heat the oil slightly, then add 1 kg of bone-in chicken. Stir the chicken to ensure it's evenly coated and begins to turn white, indicating it's starting to cook.

2. 2.Add Salt, Ginger Garlic Paste, and Green Chilies

   Once the chicken has turned white, add 1 tablespoon of salt, 1 tablespoon of ginger garlic paste, and 4-5 sliced green chilies. Mix well, ensuring all ingredients are evenly distributed and the chicken is coated.

3. 3.Add Tomatoes and Water

   After mixing, arrange 250 grams of halved red tomatoes on top of the chicken with the skin side facing up. Pour 1/2 cup of water over the tomatoes. Cover the karahi with a lid and cook on high flame for 8 minutes.

4. 4.Remove Tomato Skins and Mash

   After 8 minutes, remove the lid. The tomato skins should be loose. Using tongs, carefully remove all the tomato skins. Then, use a spatula to mash the softened tomatoes into the chicken mixture, mixing everything well.

5. 5.Add Dried Coriander, Black Pepper, and Cumin

   Add 1 tablespoon of dried coriander powder, 1 teaspoon of black pepper powder, and 1 tablespoon of crushed roasted cumin to the karahi. Mix thoroughly to combine the spices with the chicken and tomato gravy.

6. 6.Reduce Gravy and Add Garam Masala

   Continue cooking on high flame, uncovered, for about 6-7 minutes, stirring occasionally, until the excess water from the tomatoes reduces and the oil starts to separate. At this point, add 1 teaspoon of garam masala powder and mix well.

7. 7.Garnish and Serve

   Once the karahi has reached your desired gravy consistency (slightly thick), turn off the heat. Garnish with 2-3 halved green chilies and julienned ginger. Serve hot with naan or roti.