Desi Ghee Chicken Karahi with Charcoal Smoke

Method

1. Toast the cumin, coriander seeds and peppercorns in a dry pan on low heat for 2 min, shaking, until fragrant, then tip out, cool and crush coarsely in a mortar. Whole spices toasted this way are far more aromatic than ready-ground.

   Add in this stepCumin seeds ¾ tspCoriander seeds 1¼ tspBlack peppercorns ½ tsp

   low heat

2. Rub the chicken with part of the salt and leave for 15 min. Meanwhile halve the tomatoes and grate them on a box grater, discarding the skins; pound the garlic and 60% of the ginger to a paste; cut the rest of the ginger into fine matchsticks and slit the chillies.

   Add in this stepBone-in chicken (thighs and drumsticks), cut small 500 gSalt 0.4 tsp

3. Pat the chicken very dry. Heat part of the ghee and the oil in a 28 cm karahi or wok on high heat until shimmering (about 180 °C), lower the chicken in away from you and sear for 6 min, stirring, until golden in patches. It will spit, so use a long spatula.

   Add in this stepGhee 1¾ tbspVegetable oil 1½ tbsp

   high heat

4. Add the garlic-ginger paste and fry on medium-high heat for 1 min to cook off the raw smell.

   Add in this stepGarlic cloves 6Fresh ginger 11 g

   medium-high heat

5. Add the grated tomatoes, the rest of the salt, the chilli powder, chilli flakes, turmeric and toasted spices, and stir-fry on medium-high heat for 12 min without stopping, until the moisture has gone, the masala clings to the chicken and red oil separates at the edges. Add 2 tbsp water and scrape if it catches; cut into the biggest piece to check it's cooked through.

   Add in this stepRipe tomatoes 3Salt 0.6 tspKashmiri chilli powder ¾ tspCrushed red chilli flakes 1 tspGround turmeric ¼ tsp

   medium-high heat

6. Turn down to medium-low heat, stir in the whisked yogurt a little at a time, add half the chillies and cook for 3 min, until the sauce turns glossy.

   Add in this stepPlain yogurt 3 tbspGreen chillies 1½

   medium-low heat

7. Add the remaining ghee, the garam masala, ginger matchsticks, the rest of the chillies and the coriander, cover and leave on low heat for 1 min. Turn off the heat.

   Add in this stepGhee ¾ tbspGaram masala ½ tspFresh ginger 7.2 gGreen chillies 1½Fresh coriander (cilantro), chopped 2 tbsp

   low heat

8. Charcoal smoke (dhungar): hold the charcoal with tongs over a gas flame on high heat for 6 min, until it glows red all over with a coat of white ash. Set a small foil cup (or a piece of onion skin) in the middle of the karahi, place the coal in it, pour the ghee over and, as soon as it smokes, cover tightly for 2 min. Uncover, lift out the coal and cup with tongs and drop them into water. Serve with lemon wedges.

   Add in this stepLump charcoal piece (about 4 cm, for smoking) 1Ghee (for smoking) 1 tspLemon ½

   high heat