My dadi's authentic Chicken Karahi recipe — passed down 3 generations

I've been getting requests for this for a while. Here's the actual recipe my dadi has been making since before I was born. No shortcuts, no packaged masala.

Ingredients (serves 4):

- 1 kg chicken (curry cut)

- 4 large tomatoes (fresh, not canned!)

- 1 cup oil

- 2 tsp ginger paste

- 2 tsp garlic paste

- 1.5 tsp red chili powder

- 1 tsp cumin seeds

- 1 tsp coriander powder

- Salt to taste

- Fresh coriander and green chilies for garnish

Method:

1. Heat oil in iron karahi (wok). Add cumin seeds.

2. Add chicken and cook on high heat until it changes color (8-10 min)

3. Add ginger-garlic paste, cook 3 minutes

4. Add chopped tomatoes. Cover and cook 15 minutes on medium

5. Remove lid, cook on high until oil separates

6. Add spices. Mix well and cook 5 more minutes

7. Garnish with fresh coriander, green chilies, and ginger juliennes

The key: never add water. The tomatoes provide all the moisture needed. And use a real iron karahi if you have one!

🍳 Bon Appétit / Khana Khao!