Name: Chicken Karahi for Two
Total time: 1 h
Cuisine: Middle EasternAfrica & Middle-East
Ingredients: 1½ pounds chicken leg quarters , separated into drumsticks and thighs, skin removed, trimmed; ¾ teaspoons table salt , divided; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 tablespoon grated fresh ginger , plus 1 (1-inch) piece, peeled and cut into matchsticks; 3 garlic cloves , minced; 1½ teaspoons Kashmiri chile powder; ¾ teaspoon pepper; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ⅛-¼ teaspoon red pepper flakes; 1 pound plum tomatoes , cored and cut into ½-inch pieces; 1 serrano chile , stemmed, halved lengthwise; ½ cup fresh cilantro leaves , divided; ¼ teaspoon ground cardamom; ⅛ teaspoon ground cinnamon; Naan or chapati, for serving

Chicken Karahi for Two

By Steve Dunn

Published on October 3, 2022

Time

1 hour

Yield

Serves 2 to 3

Ingredients

1½ pounds chicken leg quarters, separated into drumsticks and thighs, skin removed, trimmed¾ teaspoons table salt, divided2 tablespoons vegetable oil 2 tablespoons unsalted butter 1 tablespoon grated fresh ginger, plus 1 (1-inch) piece, peeled and cut into matchsticks3 garlic cloves, minced1½ teaspoons Kashmiri chile powder ¾ teaspoon pepper ½ teaspoon ground cumin ½ teaspoon ground coriander ⅛-¼ teaspoon red pepper flakes 1 pound plum tomatoes, cored and cut into ½-inch pieces1 serrano chile, stemmed, halved lengthwise½ cup fresh cilantro leaves, divided¼ teaspoon ground cardamom ⅛ teaspoon ground cinnamon Naan or chapati, for serving

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 if they’re unavailable, use one (14.5-ounce) can of crushed tomatoes. If you have a cleaver, this is a good time to use it; otherwise use your heaviest (not your finest) chef’s knife to split the chicken thighs in step 1. For milder heat, use the lesser amount of red pepper flakes and 1/2 serrano pepper. Look for Kashmiri chile powder at Indian or Pakistani markets, or online. If you can't find Kashmiri chile powder, use paprika instead. Serving the dish with naan or chapati is essential as it helps to tame the heat.

Instructions

Working with one 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 nondominant hand to strike down on spine of knife to split thigh into two pieces. Repeat with remaining thighs. Place thigh pieces and drumsticks in large bowl and toss with ½ teaspoon salt.

Heat oil and butter in large saucepan 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 ¼ 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 reaches 175 degrees and tomatoes have reduced to thick sauce, 20 to 25 minutes.

Reduce heat to low and stir in serrano, half of cilantro leaves, 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 or chapati.