Chicken Karahi

• ghee↗2 tbsp tbsp
• tomatoes↗6-8 large

  coarsely chopped, about 800g

• green chilies↗4-5 large
• black peppercorns6-8 whole
• chicken↗1 whole

  cut into 24 pieces, bone-in, skin removed

• rice, naan↗

  or roti, for serving

• unsalted butter↗1 tbsp tbsp
• ginger↗2-inch piece

  thinly sliced strips

• corianderlarge handful

  leaves gathered and finely chopped

• lime↗2

  cut into wedges

Step-by-step instructions

1. 1

   Heat the ghee in a karahi or heavy pan over medium heat. Add the tomatoes and fry for 5‑6 minutes until they become soft and start to break down, stirring occasionally. Add the whole green chilies, black peppercorns and 1 tsp salt and fry for 2‑3 minutes until fragrant. Add the chicken and stir to coat it well.

2. 2

   Cover with a lid and cook for 15‑20 minutes, then uncover and cook another 20‑25 minutes until the sauce thickens, most of the liquid evaporates, and the tomatoes break down and become sticky. Season to taste and garnish with butter, ginger and coriander. Serve with lime wedges to be squeezed over, as well as with rice, naan or roti, if desired.