White Chicken Karahi

Ingredients

• 0.333 cup oil
• 1 kg chicken breast (Bone-in chicken works too.)
• 2 tbsp ginger garlic paste
• 4 green chillies (Slit; additional green chillies are used for garnish.)
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp red chilli flakes
• 1 tbsp coriander powder
• 1.5 tsp cumin powder
• 0.5 cup Greek yogurt (Regular yogurt works too.)
• 1 cup heavy cream
• 1 tsp kasuri methi
• fresh ginger (Julienned, for finishing.)
• fresh coriander (For finishing.)
• green chillies (Extra chillies for garnish.)

Steps

1. 1

   Keep the entire cooking process over high heat. Add the oil to a pot and heat it well.

2. 2

   Add the chicken and ginger-garlic paste. Cook for 4–5 minutes, stirring as needed, until the chicken changes color and is mostly cooked through.

3. 3

   Add the slit green chillies, salt, black pepper, red chilli flakes, coriander powder, and cumin powder. Stir and cook for another 1–2 minutes.

4. 4

   Add the Greek yogurt and cook for 2–3 minutes.

5. 5

   Pour in the heavy cream and add the kasuri methi. Continue cooking over high heat for 7–8 minutes, until the karahi thickens and the oil starts separating slightly.

6. 6

   Finish with fresh coriander, julienned fresh ginger, and extra green chillies. Serve with soft naan.

Notes

The source does not specify quantities for the fresh ginger, fresh coriander, or garnish chillies. Soft naan is suggested for serving.

Nutrition per serving

• main
• Pakistani
• South Asian
• spicy
• creamy
• high-heat
• 30-minute meal
• gluten-free