This is one of my new favorite dishes: PK Chicken Karahi

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Cut the chicken into 1-inch cubes. Crush the whole spices in a mortar and set aside.
2. Crush the ginger and garlic together into a paste.
3. Drain the whole canned tomatoes (or grate fresh tomatoes off their skins) and set aside.
4. Heat oil in a wok or large pan over high heat. Add the chicken and a generous pinch of salt, and sear, stirring occasionally, until lightly browned outside but not fully cooked.
5. Add the ginger-garlic paste and sauté for 30 seconds.
6. Add the tomatoes and cook, stirring, for 5 to 10 minutes until they break down. Crush them with a spatula.
7. Stir in all the spices. Reduce for 5 to 10 minutes, stirring often, until fairly thick.
8. Add the chillies and butter if using. Keep reducing until thick and glossy. Turn off the heat, taste, and add salt or anything else needed.
9. Off the heat, stir in the julienned ginger and cilantro leaves. Serve with rice, roti or other flatbread, or eat as is.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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