Perla

Chicken: Smaller bone-in chicken is best for karahi. Boneless chicken can also work but the fats from bones add more flavor to karahi.
Ghee or oil: I used oil in this recipe to keep it simple and healthier. But the dhabas use ghee and I must confess ghee AKA clarified butter tastes much better. If you don't have ghee consider using a mix of oil and butter. Lastly, Dhaba karahi is loaded with fat and I'm using bare minimum fat. You can't reduce it further or karahi would taste watery and not as good.
Fresh tomatoes: Fresh, flavorful, deep red, fully ripened, and firm tomatoes add a lot of flavor to the recipe. I used freshly made puree because we don't like tomato skins in karahi. But sliced tomatoes also work very well and are easier too.
Ginger: Chicken Karahi means load of ginger garnish and more ginger in the curry. The depth of taste comes from fresh ginger.
Black pepper: Freshly grounded pepper tastes far more intense than bottled pepper. So the extra effort is worth it.
Green chilies: Just like ginger, green chilies are a must for karahi. And the aroma of chilies plays a big role in the overall Karahi look and flavor. Look for thicker and less spicy chilies for garnish. While in the curry goes smaller spicier chili paste.
Dried fenugreek, optional: This add a very Punjabi or Lahori touch to the karahi but you can skip it.
Kashmiri chilli powder or paprika: This ingredient is mainly for color. But if your tomatoes have rich red color, you can do without it.