Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, stir in the cumin seeds and green chilies; cook until they start sputtering.
Add the chicken and cook until the outside becomes light golden brown, for about 4-5 minutes.
Stir in the ginger and garlic and cook for another 1-2 minutes until the raw smell fades.
Combine salt, black pepper, Kashmiri chili powder, ground cumin, coriander powder, and kalonji seeds in a small bowl. Then, stir the spices into the pan with the pureed tomatoes. Cook on medium-high heat for 20 minutes until the oil separates and the salan (curry) darkens.
Lower the heat and stir in the cilantro; simmer for another 5 minutes.
Garnish with fresh cilantro, ginger, and green chiles. Serve with naan or basmati rice, and enjoy!
Notes
Expert Tips:
We rely on a South Asian cooking technique called bhuna for this recipe. The chicken fries with the tomatoes, garlic, ginger, chiles, and spices until the masala reduces and the ghee escapes to the sides, resulting in a highly concentrated and caramelized dish.
Avoid overcrowding the pan with the chicken because the moisture won't have space to evaporate. If you add more than the recommended amount of chicken or use too small of a pan, you will end up with too much liquid, like I did the first few times I made this recipe. If this happens, remove the chicken and set it aside, so you can bhunify the masala and reduce it quicker.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.