Quick Chicken Karahi (Spicy Chicken and Tomatoes with Chiles)

cooking.nytimes.com

kellicopter

¼ cup ghee or neutral oil

3 dried whole round red chiles, preferably Dundicut (see Tip)

1 teaspoon garlic paste or freshly grated garlic

1 teaspoon ginger paste or freshly grated ginger

1 pound boneless, skinless chicken thighs, cut into 2-inch cubes

5 Thai green chiles, 2 finely chopped and 3 slit down the middle with the root intact

1 teaspoon Kashmiri chile powder

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground turmeric

5 plum tomatoes, finely chopped

1 teaspoon fine sea salt

¼ cup full-fat Greek yogurt

1 to 2 tablespoons lemon juice (from about half a lemon)

1 teaspoon coarsely ground black pepper

½ teaspoon garam masala

¼ cup chopped fresh cilantro

1 (2-inch) piece fresh ginger, peeled and julienned

Roti or pita, for serving

Directions at cooking.nytimes.com

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