Special Chicken White Karahi

Ingredients

• 750 grams Chicken
• 0.5 cup Cooking oil
• 1.5 tbsp Ginger garlic paste
• 1 cup Yogurt
• 4 Green chilies
• 1 tsp Salt
• 1 tsp Black pepper
• 0.5 tsp White pepper powder
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 0.25 cup Dairy cream
• 0.5 tsp Garam masala powder
• Ginger
• Fresh coriander

Steps

1. 1

   In a wok (karahi), heat 0.5 cup of cooking oil over medium-high heat. Add the chicken pieces and sauté until the chicken changes color from pink to white.

2. 2

   Add 1.5 tablespoons of ginger garlic paste to the chicken. Continue to fry for 2-3 minutes until the raw smell of the paste disappears and the chicken starts to turn slightly golden.

3. 3

   Lower the heat slightly and add 1 cup of whisked yogurt, 1 teaspoon of salt (or to taste), and 4 slit green chilies. Mix well.

4. 4

   Cover the wok and cook on medium-low heat for 10-12 minutes or until the chicken is tender and the water from the yogurt has mostly evaporated.

5. 5

   Add 1 teaspoon of roasted and crushed cumin seeds, 1 teaspoon of roasted and crushed coriander seeds, 1 teaspoon of crushed black pepper, and 0.5 teaspoon of white pepper powder. Stir well to coat the chicken in the spices.

6. 6

   Pour in 0.25 cup of dairy cream and add 0.5 teaspoon of garam masala powder. Mix gently on low heat for 1-2 minutes until the gravy thickens and the oil begins to separate (roghen appears on top). Do not overcook after adding cream.

7. 7

   Garnish with julienned ginger and freshly chopped coriander. Serve hot with naan or roti.

Notes

For the best flavor, use freshly roasted and crushed cumin and coriander seeds rather than pre-ground powders. If you prefer a spicier karahi, increase the amount of green chili paste or crushed black pepper.

Nutrition per serving

• main
• chicken
• karahi
• Pakistani
• dinner
• creamy
• one-pot