Ingredients

• Chicken, skinless, bone-in, cut into small pieces 1 kg (about 750 g edible)
• Vegetable oil 6 tbsp (80 g)
• Tomatoes, quartered 5 medium (500 g)
• Ginger, half grated, half cut into thin strips 30 g
• Garlic, crushed 6 cloves (20 g)
• Green chilies, slit 6 (30 g)
• Salt 1.5 tsp (9 g)
• Red chili flakes 1 tsp
• Coriander seeds, crushed 1 tbsp
• Cumin seeds, toasted and crushed 1 tsp
• Black pepper, coarsely ground 1 tsp
• Garam masala 1/2 tsp
• Fresh coriander (cilantro), chopped 15 g

Instructions

1. 1

   Heat the oil in a karahi or wok over high heat, add the chicken and fry for 6-8 minutes, turning, until it is no longer pink on the outside.

2. 2

   Add the grated ginger and garlic and fry for 1 minute, then add the salt and stir.

3. 3

   Put the tomato quarters on top of the chicken, cover and cook over medium heat for 8-10 minutes until the skins loosen; pick out the tomato skins with tongs.

4. 4

   Uncover, raise the heat and stir-fry for 10-12 minutes, mashing the tomatoes into the chicken, until the sauce is thick and the oil separates at the edges.

5. 5

   Add the red chili flakes, crushed coriander, cumin and black pepper and cook for 2 minutes more.

6. 6

   Add the green chilies and half the ginger strips, cover and cook on low heat for 3-4 minutes until the chicken is tender.

7. 7

   Sprinkle with garam masala, the remaining ginger and the fresh coriander and serve hot from the karahi with naan or roti.