Sindhi Chicken Karahi

Ingredients

• 1 kg murgh (chicken) (Bone-in pieces, skin removed; medium-sized pieces cook more evenly)
• 400 g tamatar (tomatoes) (Chopped; Sindhi style uses slightly less tomato than Karachi version)
• 3 tbsp dahi (yoghurt) (Full-fat, slightly sour yoghurt gives best results; whisk before adding)
• 2 large pyaz (onion) (Finely diced)
• 2 tbsp adrak lahsun paste (ginger garlic paste)
• 5 tbsp tel (oil) (Sindhi cooking tends to be slightly more generous with oil)
• 1 tsp sabut zeera (whole cumin seeds) (Tempering cumin in oil is classic Sindhi technique)
• 8 whole sabut kali mirch (whole black peppercorns)
• 2 tsp lal mirch powder (red chilli powder) (Sindhi food tends to be spicier than average)
• 0.5 tsp haldi (turmeric)
• 1.5 tsp dhania powder (coriander powder)
• 1.5 tsp namak (salt)
• 5 whole hari mirch (green chillies) (Sindhis like it hot — keep them whole or slit as preferred)
• large handful hara dhania (fresh coriander) (Sindhi garnish is generous)

Instructions

1. TEMPER THE OIL: Heat oil in a karahi on medium-high. Add whole cumin seeds and peppercorns — let them sizzle and pop for 30 seconds. This tempering step is quintessentially Sindhi and releases incredible aroma. HINT: If seeds don't sizzle immediately, oil isn't hot enough.
2. BROWN THE ONIONS: Add diced onions to the tempered oil and fry on medium-high for 8-10 minutes, stirring often, until deep golden brown. Sindhi karahi gets much of its colour from properly browned onions.
3. ADD GINGER GARLIC: Add ginger garlic paste and fry for 2 minutes, scraping the bottom of the pan. Add turmeric now and stir — it blooms beautifully in the oil.
4. COOK THE TOMATOES: Add chopped tomatoes with all dry spices. Cook on medium-high for 12-15 minutes, mashing tomatoes with the back of your spoon, until masala is thick and oil separates.
5. ADD YOGHURT: Reduce heat to medium. Add whisked yoghurt one tablespoon at a time, stirring constantly after each addition to prevent curdling. Cook for 3-4 minutes until yoghurt is fully incorporated. HINT: Room temperature yoghurt is less likely to curdle.
6. COOK THE CHICKEN: Add chicken pieces, increase heat to medium-high, and bhuno (stir-fry) for 5 minutes. Add green chillies. Reduce heat, cover, and cook for 15 minutes in its own steam.
7. FINISH OPEN: Remove lid, increase heat to high, and stir-fry for 5-8 minutes to reduce excess moisture. Adjust salt. Garnish lavishly with fresh coriander and serve immediately.