Chicken Shinwari Karahi

Ingredients

• ⅜ cup oil
• ¾ teaspoon salt
• ¾ kg chicken · cut into medium pieces
• 4-5 green chilies · slit
• ⅜ tablespoon freshly crushed black pepper
• 7½ medium tomatoes (sliced)and 1 tbsp ginger garlic paste
• 1-2 tablespoons julienned ginger
• 1-2 lemons · for garnish
• Extra black pepper · for garnish
• Coal for smoke · optional

Instructions

1. Step 1, Sear the Chicken.
2. Heat ½ cup oil in a karahi or deep pan.
3. Add salt, then add the chicken pieces.
4. Cook on high flame without stirring for 5-6 minutes, until one side turns golden brown.
5. Flip and cook until lightly browned on the other side.
6. Add green chilies and ½ tablespoon crushed black pepper.
7. Step 2, Tomato Base.
8. In a separate pan, add the sliced tomatoes.Add 1 tbsp ginger garlic paste.
9. Cook on medium heat for about 5-7 minutes until the water dries and tomatoes soften completely.
10. Add the cooked tomatoes to the chicken.
11. Mix well, cover with a lid, and cook on low to medium flame for 5-8 minutes until the chicken becomes tender and oil starts separating.
12. Final Touch.
13. Garnish with fresh ginger, green chilies, lemon juice, and a sprinkle of crushed black pepper.
14. For authentic flavor, give it a coal smoke (dhungar method) for 2-3 minutes.
15. Serve hot with naan or roti.