Iconic Pakistani wok curry cooked with fresh ripe tomatoes, ginger matchsticks, green chilies, and freshly cracked black pepper.
Ingredients
1.5 lbs chicken cut into small bone-in pieces
4 ripe tomatoes halved
2 tbsp ginger-garlic paste
1/4 cup cooking oil or ghee
3 green chilies slit
1 tbsp freshly crushed black pepper
Julienned ginger for garnish
Instructions
Heat oil in a traditional iron wok (karahi) over high heat and fry bone-in chicken pieces for 5 minutes.
Add ginger-garlic paste and sauté until raw aroma dissipates.
Add whole halved ripe tomatoes face down, cover wok for 5 minutes, then peel away tomato skins easily.
Mash tomatoes into gravy and season with freshly roasted crushed cumin, coriander seeds, and black pepper.
Stir-fry on high flame until oil separates, garnishing generously with julienned ginger and green chilies.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Heat oil in a traditional iron wok (karahi) over high heat and fry bone-in chicken pieces for 5 minutes.
Add ginger-garlic paste and sauté until raw aroma dissipates.
Add whole halved ripe tomatoes face down, cover wok for 5 minutes, then peel away tomato skins easily.
Mash tomatoes into gravy and season with freshly roasted crushed cumin, coriander seeds, and black pepper.
Stir-fry on high flame until oil separates, garnishing generously with julienned ginger and green chilies.
