One-Pan Chicken Karahi

Heat the vegetable oil and ghee together in a large, heavy‑bottomed pan over medium‑low heat.

When the fats are shimmering, add the cinnamon stick, bay leaves, and black peppercorns; stir for about 1 minute until fragrant.

Add the cubed chicken, season with the 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 on all sides.

Toss in the halved tomato pieces, cover the pan with a lid, and let them steam for 5 minutes, or until they soften enough to break apart with a fork.

Uncover, stir in the ground cumin, ground coriander, turmeric, Kashmiri chilli powder, and sliced birdseye chillies; cook for 2 minutes to toast the spices.

Remove the softened tomato skins (if desired) and stir in the yoghurt, mixing well to create a smooth sauce.

Sprinkle the garam masala over the mixture, cover again, and let the karahi simmer gently for 10 minutes, allowing the flavors to meld.

Add the sliced ginger, chopped fresh coriander, and fenugreek powder; stir and continue to simmer until the sauce reaches your preferred thickness (about 3–4 minutes).

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

Turn off the heat and garnish with a drizzle of double cream, sliced red chillies, extra chopped coriander, and a dollop of mango chutney.

Serve immediately with warm naan bread on the side.