Chicken Karahi

Pat dry the boneless, skinless chicken thighs and cut into pieces about 4 cm; roughly chop the tomatoes, grate or finely mince the ginger, mince the garlic, and slice the green chili peppers on the diagonal.

Heat the oil in a karahi or a heavy wide skillet over high heat. Add the chicken and salt, and sauté for 5–7 minutes, stirring, until the pieces turn white on the outside and start to brown.

Add the ginger, garlic, and green chili peppers; cook for about 1 more minute, until fragrant.

Add the tomatoes and cook over high heat for 8–10 minutes, stirring constantly, until they soften and break down into a thick base.

Sprinkle with black pepper, cover with a lid, and simmer for 15 minutes over medium heat, until the chicken is fully cooked through.

Remove the lid and cook for another 8–10 minutes over high heat, stirring often, until the sauce thickens and the oil starts to separate at the edges.

Stir in the fresh cilantro, remove the karahi from the heat, and serve the dish hot right away.