Name: Chicken Karahi
Total time: 1 h 15 min
Cuisine: AsianAsia
Ingredients: 3 pounds chicken leg quarters , separated into drumsticks and thighs, skin removed, trimmed; 1½ teaspoons table salt , divided; ¼ cup vegetable oil; 4 tablespoons unsalted butter or ghee; 2 tablespoons grated fresh ginger , plus 1 (2-inch) piece, peeled and cut into 1½-inch-long matchsticks; 5 garlic cloves , minced; 1 tablespoon Kashmiri chile powder; 1½ teaspoons pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¼–½ teaspoon red pepper flakes; 2 pounds plum tomatoes , cored and cut into ½-inch pieces; 1–2 serrano chiles , stemmed and halved lengthwise; 1 cup fresh cilantro leaves , divided; ½ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; Naan or chapati

Chicken Karahi

By Steve Dunn

Published on October 3, 2022

Time

1¼ hours

Yield

Serves 4 to 6

Ingredients

3 pounds chicken leg quarters, separated into drumsticks and thighs, skin removed, trimmed1½ teaspoons table salt, divided¼ cup vegetable oil 4 tablespoons unsalted butter or ghee2 tablespoons grated fresh ginger, plus 1 (2-inch) piece, peeled and cut into 1½-inch-long matchsticks5 garlic cloves, minced1 tablespoon Kashmiri chile powder 1½ teaspoons pepper 1 teaspoon ground cumin 1 teaspoon ground coriander ¼–½ teaspoon red pepper flakes 2 pounds plum tomatoes, cored and cut into ½-inch pieces1–2 serrano chiles, stemmed and halved lengthwise1 cup fresh cilantro leaves, divided½ teaspoon ground cardamom ¼ teaspoon ground cinnamon Naan or chapati

Before You Begin

Using a paper towel for grip is helpful when removing the skin from the drumsticks. We prefer plum tomatoes in this dish, but one 28-ounce can of crushed tomatoes can be substituted. If you have a cleaver, use it to split the chicken thighs in step 1; otherwise, use your heaviest (not your finest) chef’s knife. For milder heat, use the lesser amount of red pepper flakes and one serrano chile. Look for Kashmiri chile powder at Indian or Pakistani markets or online. Paprika can be substituted, though the dish will be less spicy. Serving the dish with naan or chapati is essential, as it helps tame the heat.

Instructions

Working with 1 chicken thigh at a time, position heavy-bladed chef’s knife at middle of thigh, perpendicular to bone. Slice through meat so bone is exposed. Hold knife steady with base of blade resting on top of bone and use your nondominant hand to strike down on spine of knife to split thigh into 2 pieces. Place thigh pieces and drumsticks in large bowl and toss with 1 teaspoon salt.

Heat oil and butter in large Dutch oven over medium-high heat until butter is sizzling. Add grated ginger and garlic and cook, stirring constantly with wooden spoon, until softened, about 2 minutes. Add chile powder, pepper, cumin, coriander, pepper flakes, and remaining ½ teaspoon salt and cook, stirring constantly, for 1 minute.

Add chicken and cook, stirring frequently, until pieces no longer look raw and are evenly coated in spices, 4 to 5 minutes. Add tomatoes and cook, stirring frequently and scraping bottom of pot to keep tomatoes and spices from sticking, until largest drumstick registers 175 degrees and tomatoes have reduced to thick sauce, 20 to 25 minutes.

Reduce heat to low and stir in serrano, ½ cup cilantro, cardamom, and cinnamon. Cook, stirring occasionally, until fat separates from sauce, about 5 minutes. Remove pot from heat. Stir sauce and sprinkle with ginger matchsticks and remaining cilantro. Serve with naan.