Pakistani Chicken Karahi with Naan

Ingredients

• 10 ounces boneless skinless chicken thighs, cubed
• 1 tablespoon neutral oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tomatoes, chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon black pepper
• 1 green chile, sliced
• 2 naan breads
• cilantro, to finish

Steps

1. Heat oil in a deep skillet over medium-high heat. Brown chicken for 4 minutes, then remove to a plate.
2. Cook onion for 3 minutes. Add garlic, ginger, tomatoes, coriander, turmeric, garam masala, and black pepper; cook until saucy, about 6 minutes.
3. Return chicken and add 1/3 cup water. Cover and simmer for 10 minutes until chicken reaches 165°F.
4. Uncover and cook 2 minutes to thicken the sauce. Stir in green chile and cilantro.
5. Warm naan and serve it alongside the hot karahi.

Allergen note: Contains wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.