Chicken cooked fast in the traditional karahi wok with tomatoes, ginger, and green chilies for a rich, fiery result.
The sign the sauce is ready is a thin layer of oil separating on the surface — that's the cue the flavors have properly concentrated.
Karahi is a famous Pakistani dish named after the deep, round wok-like pan it's cooked in — the karahi, similar to a Chinese wok. The dish is defined by fast cooking over high heat with relatively little water, letting fresh mashed tomatoes carry the sauce.
Karahi is known for its bold heat, thanks to fresh grated ginger and green chilies added at the end, and it's often served straight from the pan it was cooked in.
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