One-Pan Chicken Karahi

Heat the vegetable oil and ghee together in a large skillet or karahi over medium‑low heat.

Add the cinnamon stick, bay leaves, and black peppercorns; stir for about 1 minute until fragrant.

Add the cubed chicken, season with a pinch of salt and black pepper, and stir in the garlic‑ginger paste. Cook, stirring occasionally, for 4–5 minutes until the chicken begins to brown.

Add the halved tomatoes, cover the pan with a lid, and simmer for 5 minutes until the tomatoes soften and start to break down.

Stir in ground cumin, ground coriander, turmeric, Kashmiri chilli powder, and the sliced Birdseye chillies. Cook for 2 minutes to toast the spices.

Remove the softened tomato skins (if desired) and mix in the yoghurt, ensuring it does not curdle. Stir well.

Add garam masala, cover, and let the mixture simmer gently for 10 minutes, allowing the flavors to meld.

Stir in the sliced ginger, chopped fresh coriander, and fenugreek powder. Continue to simmer, uncovered, until the sauce reaches your preferred consistency (about 3–5 minutes).

Taste and adjust seasoning with additional salt or pepper if needed.

Finish the dish by drizzling a little double cream over the top, adding sliced red chillies, and sprinkling extra chopped coriander.

Serve the karahi hot, accompanied by a dollop of mango chutney and a few pieces of warm naan bread.