Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles) Recipe - NYT Cooking

Product Description

Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy (A deep 10- to 12-inch skillet works well, too.) Myriad spices — Kashmiri chile powder, cumin, coriander and turmeric — adds layers of heat.
Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity. It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy. (A deep 10- to 12-inch skillet works well, too.) Myriad spices — Kashmiri chile powder, cumin, coriander and turmeric — adds layers of heat. Finishing with plenty of thin matchsticks of ginger provides cooling freshness. Typically made with bone-in chicken pieces, this recipe calls for cubed boneless chicken thighs for a quicker cook time, so this classic dish can be enjoyed often.

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