Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry) | Christopher Kimball’s Milk Street | Recipes,

Ingredients

• ¼ cup ghee or 2 tablespoons salted butter plus 2 tablespoons neutral oil
• 1½ pounds boneless, skinless, chicken thighs, trimmed and cut into 1- to 2-inch pieces
• 3 serrano chilies, 2 stemmed, seeded and chopped, 1 sliced into thin rings, reserved separately
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 tablespoon finely grated fresh ginger
• 8 medium garlic cloves, finely grated
• 1 tablespoon tomato paste
• 1 pound plum tomatoes, halved and grated, cut side down, on the large holes of a box grater, skins discarded
• ½ teaspoon white sugar
• Kosher salt and ground black pepper
• ¼ cup plain whole-milk yogurt
• ¼ cup lightly packed fresh mint, chopped
• Lemon wedges, to serve