Step 1: Heat Oil and Sauté Aromatics

Heat 200-250ml cooking oil in a large karahi over medium-high heat. Add 2 tablespoons of ginger and garlic paste along with 1 tablespoon of salt. Stir well for about 30 seconds until fragrant.

Step 2: Brown the Chicken

Add 1.5kg of chicken on the bone to the karahi. Stir gently and let it cook for 3-4 minutes until the chicken starts to change color and release its natural liquids. Add 3 bay leaves for extra fragrance and continue cooking until more liquid renders out and the chicken is slightly cooked, about 5-7 minutes.

Step 3: Add Spices

Add 3 teaspoons of ground coriander, 1 teaspoon of turmeric powder, 2 teaspoons of cumin powder, and 3 teaspoons of chili powder to the chicken. Stir well to coat the chicken evenly with the spices. Cook for about 1 minute until the spices are fragrant and the oil starts to separate from the mixture.

Step 4: Incorporate Tomato Puree and Green Chilies

Pour in the fresh tomato puree (from 6-8 medium vine-ripened tomatoes blended with a drizzle of water). Add 4-6 smashed green chilies. Stir everything together. Increase the heat to medium-high and bring the curry to a boil, then reduce to a very low simmer. Let it cook for about 10-15 minutes, allowing the raw tomato flavor to cook out and the sauce to thicken.

Step 5: Prepare Rice Base

While the curry simmers, start the rice. In a separate small pan, melt 4-6 tablespoons of lamb fat over medium heat. Add 1 tablespoon of ginger and garlic paste and 1 cupful of chopped onion (and optionally some green pepper). Sauté until the onion is slightly softened, about 2-3 minutes. Add the lamb stock cube and let it melt and combine with the aromatics.

Step 6: Season and Cook Rice

Add the washed and strained Basmati rice (2 mugfuls) to the pan. Stir in 1.5 teaspoons of salt and 2 teaspoons of cumin powder. Pour in 2 mugfuls of boiled water. Bring the mixture to a boil, then cover the pan with a lid. Reduce the heat to the lowest possible setting. For best results, place the covered pan on a preheated cast iron tawa (griddle) to ensure even heat distribution for 'dum' cooking. Let it cook for 12-15 minutes.

Step 7: Finish Chicken Karahi

Once the chicken curry has simmered and the oil has separated and risen to the top, it's ready. Add 1-2 teaspoons of cracked black pepper and garnish with fresh coriander. Turn off the gas.

Step 8: Serve Lamb Pilau Rice

After 12-15 minutes of dum cooking (or 10 minutes if you're in a rush), carefully uncover the rice. The water should be fully absorbed, and the rice should be fluffy. Gently fluff the rice with a spoon. Serve immediately with the chicken karahi.

• Using chicken on the bone adds more flavor to the curry.

• For the best flavor, use fresh vine-ripened tomatoes. If using canned chopped tomatoes, use 1.5 cans with 1 cup of water.

• Avoid stirring the chicken too early to prevent it from ripping apart.

• Cook the curry on a medium-high heat to prevent spices from burning and sticking to the bottom.

• Dum cooking the rice (steaming on very low heat) ensures fluffy, perfectly cooked grains.

• Leaving the curry to simmer on low heat (dum cooking) for an extended period intensifies the flavors and tenderizes the meat further.

• For a milder curry, reduce the amount of chili powder and green chilies.

• For a vegetarian option, replace chicken with paneer or mixed vegetables and use vegetable stock for the rice.