Among the many curries that Pakistan offers, chicken karahi is considered one of the hallmarks of the country's cuisine and holds a special place in many home kitchens. This dish is easy to make, yet layered with tons of different flavors from spice-infused, fragrant tomato sauce, savory meat, refreshing cilantro, and rich clarified butter.

"Karahi" is the urdu name for a deep cast-iron pan that this dish was once cooked in over an open fire. Today, karahi's tomato base is seasoned with bold garam masala, a spice mix of cardamom seeds, whole black peppercorn, whole cloves, star anise pods, cumin seeds, ground cinnamon, ground coriander, and ground nutmeg.

To make chicken karahi, saute the meat in hot oil and clarified butter, then add ginger slivers, tomatoes, garam masala, and salt. Cook on high heat until the tomatoes blend with the other ingredients; when the oil separates from the mixture, you will know that your dish is ready; top it with cilantro and serve with naan, roti, and/or rice.