Chicken Karahi

Name: Chicken Karahi
Cuisine: Asia, Asian
Ingredients: 3 pounds, chicken leg quarters, separated into drumsticks and thighs, skin removed, trimmed; 1½ teaspoons, table salt, divided; ¼ cup, vegetable oil; 4 tablespoons, unsalted butter or ghee; 2 tablespoons, grated fresh ginger, plus 1 (2-inch) piece, peeled and cut into 1½-inch-long matchsticks; 5 , garlic cloves, minced; 1 tablespoon, Kashmiri chile powder; 1½ teaspoons, pepper; 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; ¼–½ teaspoon, red pepper flakes; 2 pounds, plum tomatoes, cored and cut into ½-inch pieces; 1–2 , serrano chiles, stemmed and halved lengthwise; 1 cup, fresh cilantro leaves, divided; ½ teaspoon, ground cardamom; ¼ teaspoon, ground cinnamon; , Naan or chapati

Main Courses
Asia
Asian
Poultry
Chicken

By Steve Dunn ･ Appears in Cook's Illustrated November/December 2022

The sweet fragrance of this Pakistani staple draws you in. Then comes a blaze of chiles, the zingy thrill of ginger, and the cooling relief of fresh cilantro.

SERVES 4 to 6

TIME 1¼ hours

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