Marinate chicken for 30 minutes with 1 tbs ginger, 1 tbs garlic and all masalas 1 tsp salt, 1 tsp red pepper powder, 1 tsp black pepper powder, 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp garam masala, 1 tbs Shan Karahi Masala.

Heat 1/2 cup cooking oil and stir fry meat on high heat for 5-6 minutes. Then cover and cook on low heat until meat is tender, approximately 10 minutes.

In a separate pan heat 2 tbs cooking oil and add 2 medium chopped onions in it. Fry till golden brown.

Add 500g chopped tomatoes in onion mixture and fry till the water is evaporated.

Open the lid of chicken mixture and fry on high heat till the water evaporates.

Add cooked tomatoes and green chiles to the cooked meat and stir-fry on medium heat until the meat separates from masala.

Add fresh coriander and sprinkle 1/2 tsp garam masala.

Serve hot with Chapati or Naaan.

Its best to make it with boneless chicken thigh cubes but you can use whole chicken cut up as well.

Real chicken Karahi doesn’t have onions in it. You can skip onions altogether if you like but usually we like to have little bit more masala and less oil in our karahi so it’s best to use onions if you want more masala.

If you don’t have cumin powder you can skip using it.

You can top the final dish with some butter and julienne garlic for extra flavor.