Chicken Karahi for Two

Name: Chicken Karahi for Two
Yield: Serves 2 to 3
Cuisine: Middle Eastern
Ingredients: 1½ pounds, chicken leg quarters, separated into drumsticks and thighs, skin removed, trimmed; ¾ teaspoons, table salt, divided; 2 tablespoons, vegetable oil; 2 tablespoons, unsalted butter; 1 tablespoon, grated fresh ginger, plus 1 (1-inch) piece, peeled and cut into matchsticks; 3 , garlic cloves, minced; 1½ teaspoons, Kashmiri chile powder; ¾ teaspoon, pepper; ½ teaspoon, ground cumin; ½ teaspoon, ground coriander; ⅛-¼ teaspoon, red pepper flakes; 1 pound, plum tomatoes, cored and cut into ½-inch pieces; 1 , serrano chile, stemmed, halved lengthwise; ½ cup, fresh cilantro leaves, divided; ¼ teaspoon, ground cardamom; ⅛ teaspoon, ground cinnamon; , Naan or chapati, for serving

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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.

SERVES2 to 3

TIME1 hour

WHY THIS RECIPE WORKS

In Pakistan, fresh and fiery chicken karahi is a beloved street food as well as a favorite home-cooked meal. Our version starts with “karahi cut” chicken, or relatively small, bone-in, skinless pieces: We used halved bone-in, skinless thigh...

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